![Budo#1 recipe](https://thequestforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_budo1_rising.jpeg?itok=ZZFURkxA)
완벽한 사워도우
혼합물
60%
40%
액체(리퀴드)
밀가루
기타
Budo#1
Since 2018
I’m passionate about baking since I was a kid . One day my life changed when I had to move in Japan and quickly I was missing my “Pain de campagne” made by local artisan . It was my trigger ! Also I got a lot of interest on fermentation product like Cheese, Beer, Sauerkraut...and Bread ! Too Dedicated than I spent some time to study yeast and bacteria strains... my apartment became a lab ;)
특징
This starter have a very strong fermentation, in less than 3 hours the started double in size . She is fruity, salty with a small lactic acidity in the back.
맛과 풍미
![Budo#1 top shot](https://thequestforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_budo1_top_0.jpeg?itok=P7nMUCOh)
![Budo#1 jar shot](https://thequestforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_budo1_jar.jpeg?itok=XnKXuXUP)
![Budo#1 front shot](https://thequestforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_budo1_top.jpeg?itok=Tfybklee)
![Budo#1 rising shot](https://thequestforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_budo1_rising.jpeg?itok=ZZFURkxA)
Recipe
Starting ingredients
- 40% Fermented japanese grapes
- 60% Japanese flour
Feeding ingredients
- 40% Source water
- 60% Japanese white flour
1
Feed twice a week and keep it in the fridge.
Generaly I feed, let raise for 1 or 2 hours and put it back the lid tight in the fridge.
Fermentation will still occur but slowly.
Before baking day I Keep it overnight at room temp after a proper feeding.
40% Source water
60% Japanese white flour
Working method
1
-Japanese Grapes are fermented in a 50/50 ratio with source water.
- After 5 days at warm temp ( 30° C ), the liquide get very active and sparkling.
- Use a ratio of 50/50 of the filtered Grape liquid and fresh all purpose white flour.
- Keep the jar at room temp, the started should kick after few hours.
40% Fermented japanese grapes
60% Japanese flour
Result
Pain de Campagne
Recipe is coming soon !
![Budo#1 Pain de Campagne first overview](https://thequestforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_budo1_pain_de_campagne_entirely.jpg?itok=_RYcuI4P)
![Budo#1 Pain de Campagne second overview](https://thequestforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_budo1_pain_de_campagne_entirely_second.jpg?itok=cT6ok-82)
![Budo#1 Pain de Campagne first slice](https://thequestforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_budo1_pain_de_campagne_slice.jpg?itok=dLVm4igl)
![Budo#1 Pain de Campagne second slice](https://thequestforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_budo1_pain_de_campagne_slice_second.jpeg?itok=zzJfefAr)
Comments
Goldrush Pancakes are coming next !