Age
12Years
Color
Country of origin Iceland
Taste
& Flavour
Mixture
75%
25%
Liquid
Flour
Other
Betty
Since 2012
A doctor told me I probably was gluten intolerant and should stop eating bread. I LOVE bread so I decided to try every means to eat bread. After moving over to only sourdough I haven't had to see the doctor again. And now I only eat proper handmade bread with few ingredients.
Characteristics
My sourdough yields breads and baked goods with a complex flavour. My bakes are never sour but rather sweet and nutty tasting. My sourdough seems to be able to handle just about anything; months of neglecting, irregular feedings, being left too close to the warm stove.. it always becomes it's bubbly self again.
Taste & flavour
Recipe
Starting ingredients
- 50g Water
- 25g Organic whole wheat
- 25g Organic flour
Feeding ingredients
- 100% Water
- 50% Organic whole wheat flour
- 50% Orgnaic flour
1
I feed my sourdough morning and evening. Sometimes if I know I won't bake for two or three days I feed it once a day. If I'm busy I keep it in the fridge so I won't end up with excess starter. I try and feed it about 3-4 hours before I intend to bake from it, to get a sweet flavour.
100% Water
50% Organic whole wheat flour
50% Orgnaic flour
Working method
1
I feed my starter with equal amounts of water and flour. I prefer my sourdough to be equal amounts of wanter vs. flour. I also feel that my starter ferments better when I use organic flour, esp. whole wheat flour.
50g Water
25g Organic whole wheat
25g Organic flour
Result
Sourdough crips
These are thin crackers, perfect for excess starter
Liquorice rolls
These are buns, like cinnamon rolls, but instead of cinnamon I used liquorice. They're lovely!
San Fransisco bread with enkir flour
This is my favorite bread recipe. The classic San Frasisco loaf but with enkir flavour. Yields a lovely dark nutty loaf
