혼합물

44%
55%
1%
액체(리퀴드) 밀가루 기타
Kvascho

Preserve your sourdough for the future

Create your own Explore sourdough library

2019 이후

I wanted to reduce waste and every bread came in packaging, so I though I'd start makking my own bread. Then someone in the family had previously made sourdough and recommended it and was my first teacher with creating the starter!

특징

I create dmy sourdough starter in summer of 2019 and have fed it all sorts of flours, white or wholegrain and even honey. I keep small quantities to refresh on a daily basis and feed it twice a day to keep it smelling fresh and not acidic.

맛과 풍미

Kvascho jar shot
Kvascho front shot
Kvascho rising shot

레시피

시작하는 원료

  • 100% White bakers flour #4 shipton mill
  • 70% Water
  • 2.2% Salt
  • 12% Seeds

먹이재료

  • 50% Water
  • 50% Shipton mill white bakers flour #4
1
I leave some of my starter at the bottom of my small jar I keep it in; then I add 10g water and mix it well until it dissolves. Finally I add 10-15g of flour and mix it in. I prefer stiffer starters lately.
50% Water 50% Shipton mill white bakers flour #4

작업방식

1
First I do 1hr autolysis with 400g of shite baker flour and add 50-60g of mixed seeds at that point. After 1hr at room temperature I add the starter and the salt together. Then I leave it to rest for 30 minutes. I do 3 stretch and folds every 30 minutes and then 2 or more coil folds if needed again every 30 minutes. I then leave the dough to rise for about 2 hours on the counter and I pre-shape
100% White bakers flour #4 shipton mill 70% Water 2.2% Salt 12% Seeds

Result

Bread Pizza Ciabatta Croissants Baguettes Focaccia Crackers Bagels
Kvascho  first overview
Kvascho  second overview
Kvascho  first slice
Kvascho  second slice

Preserve your sourdough for the future

Create your own Explore sourdough library