Perfect sourdough
Age
14Years
Color
Country of origin United Kingdom
Taste
& Flavour
Mixture
48%
50%
2%
Liquid
Flour
Other
Bedda Matri
Since 2010
I've baked for many years but in 2010 I suffered a back injury. I recommenced making bread as part of my rehabilitation, thus my starter was born.
Characteristics
It’s a lovely forgiving starter. Always tries to give its best. It’s nice and active after feeding but not overly exuberant! A pleasure to work with. It's more the consistency of porridge rather than "soupy"
Taste & flavour
Recipe
Starting ingredients
- 100% Flour
- 95% Water
- 5% Organic italian chestnut honey
Feeding ingredients
- 100% Filtered water
- 100% Organic flour
- 100% Starter
1
I only feed it before making bread.
Depending on how much starter is left in its jar, I'll discard some (I'll make crackers or pancakes or flat breads with the discard I've saved).
I'll add water, either 50g or 100g, depends on what I'm going to bake and then the same amount to flour (stoneground organic strong white & rye flours 80:20).
100% Filtered water
100% Organic flour
100% Starter
Working method
1
I don't remember the exact process. It took about a week of frequent feeding for the starter to establish itself.
It was a warm April that year (2010), the starter first went through a cheesey then vinegary phase before finally becoming fruity.
I added a little organic Italian chestnut honey made by my wife's cousin, just to have a little of Italy in the story.
100% Flour
95% Water
5% Organic italian chestnut honey
Result
Breads, brioche
I can use this starter for everything.
Pizza & focaccia
Again I use the same starter.
Others
Others
Comments
Beautiful fruity aromas, nice and predictable in use.