혼합물

100%
액체(리퀴드) 밀가루 기타
Bubble

Preserve your sourdough for the future

Create your own Explore sourdough library

2016 이후

Tried time and again to create my own starter from scratch but failed. Till I got this one from a teacher and I haven't looked back since . I started sourdough baking in my quest for adding more and more fermented foods into our diet . And being gluten sensitive, this is one bread that works for me.

특징

She bubbles a lot and tends to bubble over at times. My starter is very resilient . There was a time when I moved house and hadn't been able to feed the starter for a month . I was sure it had died in the fridge . But when I took it out , discarded the hooch and started feeding every 4-6 hrs , she bounced right back and pretty sone she was happily bubbling away.

맛과 풍미

Bubble rising shot

레시피

시작하는 원료

  • 50% Water
  • 50% Wheat

먹이재료

  • 50% Water
  • 50% Wheat
1
I take the starter from the fridge and feed it about 100gm of flour and 100 gm of water . Mix and leave in a glass jar on the counter top with the cover loosely on for 8 to 10 hrs . I keep the original level marked with a rubber band . If the starter has doubled I use it for making my dough , if it hasn't , I will discard 100 Gm and again feed it 100 gm water and 100 gm flour and leave for 6 hrs .
50% Water 50% Wheat

작업방식

1
I maintain a 100 % hydration starter with wheat flour and water . I alternate between bread flour , all purpose flour and whole wheat flour . The water is tap water.
50% Water 50% Wheat

Result

Bread, buns, brioche ,biscuits , pancakes

I've baked SD breads and biscuits
Bubble Bread, buns, brioche ,biscuits , pancakes  first overview
Bubble Bread, buns, brioche ,biscuits , pancakes  second overview
Bubble Bread, buns, brioche ,biscuits , pancakes  first slice

Preserve your sourdough for the future

Create your own Explore sourdough library