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Perfect sourdough
Mixture
33%
66%
Liquid
Flour
Other
Autumn
Since 2015
I was influenced by a few friends who bake sourdough. Knowing that sourdough is more digestible compared to commercial bread baked with commercial yeast, so I decided to start baking my own sourdough.
Characteristics
My little autumn is strong, regardless of I feed it on time or not. It has successfully made so many sourdough bread and the results are satisfactory!
Taste & flavour
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Recipe
Starting ingredients
- 50g Water
- 100g Flour
Feeding ingredients
- 20g Ap flour
- 10g Water
1
I feed my sourdough by adding water first follow by AP flour with a ratio of 1:2 (water:flour), then i use spoon to mix it with the helps of my hand. Knead until it is well combined.
20g Ap flour
10g Water
Working method
1
My starter was given by my friend in April 2015. I started to feed it with AP flour with ratio 1:1 (flour:water). Until mid of year 2016, I converted Autumn to stiff starter with 50% hydration. It turns very active when I feed it very regularly to make my first panettone in Nov 2016.
50g Water
100g Flour
Result
Panettone, Donut, Chocolate laminated Sourdough, cinnamon roll
Panettone - Iginio Massari recipe
Donut - breadandcompanatico recipe
Cinnamon roll - Maurizio recipe
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Brioche, challah bun, bagels, stout sourdough
challah bun - recipe from thefreshloaf blog
bagel - recipe from wildyeast blog
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Soft bun, challah bun, panettone, malted grain sourdough
challah bun - recipe from thefreshloaf blog
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Sandwich bread, ciabatta, carob cheese sourdough, semolina sourdough
recipe by own
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Panettone, durum wheat sourdough, spelt sourdough, durum wheat sourdough
Panettone - Iginio Massari recipe
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Comments
I am glad that I have managed to influence some of my friend and my family to start taking sourdough. I hope to explore more baking using sourdough.