Best thing about it is the caramelised flavours in the crust. I make a 100% wholemeal and an 85% white, as well as English muffins and sourdough pancakes. It has a mild, fruity flavour, not at all sour but quite rich.

점도

맛과 풍미

레시피

시작하는 원료

먹이재료

% Water
% Flour
% Temperature

Add water and stir in till it's runny

% Water

Add flour and stir in till it's medium-to-stiff

% Flour

We live in temperate Sydney (houses typically don't have central heating), so my fermentation temperature is quite variable--23 C is about average, but can go up to 30, or down to about 10 in winter.

% Temperature

작업방식

Mine is very ad hoc. I can't tell you percentages. I started it by mixing flour and water, and waiting--but it's so long ago I can't remember quantities.

Back when I started it, my little boy was still alive, and in the child Wellington climate he needed a heater on in his bedroom at night, so I used to leave the starter, and whatever I was making, in his room with him to rise. (He was blind, and enjoyed smell.)

Now I feed it with a variety of flours--white, rye, wholemeal, whatever is around.

Result

English muffins

My first successes, now family staple: substituting sourdough for commercial yeast into Elizabeth David's muffin recipe.

Bread

85% White bread adapted from Vermont sourdough in Jeffrey Hamelman

Baps

Overnight, single-rise, white milk rolls

100% wholemeal, 100% hydration

Made in loaf tins

Sourdough pancakes

Raised with sourdough overnight, then I fold in beaten egg whites next morning--extra fluffy.

Preserve your sourdough for the future

Create your own Explore sourdough library