I was making yeasted breads and soda bread frequently. I had heard of the health benefits of sourdough and had been following sourdough bakers on Instagram. It looked like an interesting challenge and skill to master.

Характеристики

It gives a really mild flavour bread, not too sour. It works well in enriched doughs and makes an excellent challah. It's just over 4 years old now and works well in warm weather. A little temperamental during the winter and likes to take its time to proof. It makes excellent pancakes as well.

Viscocity

Вкус и аромат

Рецептура

Ингредиенты для стартера

Ингредиенты для обновления

25% Rye
25% White
50% Water

I use 150 grams starter to 450g flour for a loaf. I take my starter out of the fridge 24 hours before I bake and feed it 25g flour and 25g water. Then 12 hours before I bake I feed it again, 25g and 25g. Once I use it there is 25g left of "discard", I feed 25g and 25g, leave it at room temp for a few hours and then put it in the fridge.

25% Rye 25% White 50% Water

Метод работы

I use 50% rye flour and 50% high gluten white flour. I buy flour direct from a flour mill to get better quality than from the store. I use a 1 to 1 ratio of flour to water. I feed my starter 24 hours and 12 hours before I plan on baking.