혼합물

48%
34%
17%
액체(리퀴드) 밀가루 기타
Setareh Kurdestan

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1925 이후

The sourdough inherited form her grandmother (fatemeh grandmother) about 150-200 years ago.

특징

its a pasty sourdough but when we fresh and prepare it for baking, it becomes a liquid (watery) sourdough.

맛과 풍미

Setareh Kurdestan rising shot

레시피

시작하는 원료

  • 488g Water
  • 340g White flour
  • 172.2g Starter

먹이재료

1
a part of pervious dough (from last week) will be use as starter.

작업방식

1
a part of pervious dough (from last week) will be use as starter. and will be prepared by the below ingredients. all ingredients will be mixed and will keep in ambient for 6 hours. then the mixture will be added to main dough.
488g Water 340g White flour 172.2g Starter

Result

Lavash Bread (tanori)

it is a local bread which is baked in traditional oven (Tanoor). fuel of oven is woods.
Setareh Kurdestan Lavash Bread (tanori) first overview
Setareh Kurdestan Lavash Bread (tanori) second overview
Setareh Kurdestan Lavash Bread (tanori) first slice
Setareh Kurdestan Lavash Bread (tanori) second slice

Preserve your sourdough for the future

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의견

This sourdough has been inherited from past generations to fatemeh (Setareh), and we (Amir & Parang from Golnanpuratos-Iran) registered the sourdough in the quest for sourdough for Fatemeh (Setareh).