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The Hungry Heart
dal 2014
I started experimenting with sourdough after my mum and sisters complained about the ingredients in store bought bread. My mum baked her own bread when we were little. So it felt a nice way of giving back to her. Now she adopted some of my starter and started baking again. At first I was very impatient and scared of messing it up, but now it has become a natural part of my life.
Caratteristiche
normally I feed my sourdough at night and leave it at room temp for 8h. Then it smells like good apple cider and is nice and bubbly. My starter has matured a lot and the smell has gotten more depth. And I've noticed that it doesn't need the whole 8h after feeding anymore. The fermentation is speeding up.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 30g Wholewheat
- 30g Water
- 30g Wholewheat
- 30g Water
- 30g Wholewheat
- 15g Water
- 90g T 65
- 45g Water
Ingredienti per il rinfresco
1
I store my sourdough in the fridge. I've fed it with different flours over the years as an experiment but now I start with 100 gr starter and feed it 125 gr whole spelt, 125 gr T65 and 300 gr water. But ofcourse it depends on how many loaves I intend to bake, but I never trow any of my starter away. I try to feed the exact amount for what I need + 100gr to use as starter again.
Metodo di lavorazione
1
I started of with a wheat sourdough starter that I made from mixing same amount of water (35C) and whole wheat flour with my fingers. Keeping it in a glas jar under a tea cosy next to hot water bottle in my closet
30g Wholewheat
30g Water
2
next day I added the same amount of water (35C)and flour and put it back in the closet
30g Wholewheat
30g Water
3
day 3 I increased the amount of flour to water. Still mixing by hand an putting it back in the closet under the tea cosy.
30g Wholewheat
15g Water
4
and on the last day of creating my starter I added white T65 instead of wholemeal
90g T 65
45g Water
Result
Carrot Cake
Sourdough carrot cake makes for a beautiful moist cake. It has the texture of a bread pudding.
pizza
I make sourdough pizza every 2 months. So easy and versatile. I make a 500 gr batch to bake 2 baking tray sized pizza's.
sweet loaf
In Belgium we have of a decadent breakfast on Sunday. And for my that includes a sweet loaf: chocolate bread, brioche...