George II recipe

George II

Twickenham, United Kingdom

Mixture

33%
33%
33%
Liquid Flour Other
George II

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Since 2019

Started my fermentation journey with kefir and sauerkraut. Sourdough was the next step

Characteristics

It’s very thick and dark. You can smell the fermented flour. It’s sour.

Taste & flavour

George II jar shot
George II front shot
George II rising shot

Recipe

Starting ingredients

  • 10g Starter
  • 10g Wholemeal flour (any grain)
  • 10g Water

Feeding ingredients

  • 10g Starter
  • 10g Dark rye
  • 10g Water
1
1/1/1 water/dark rye/starter. 10g/10g/10g Keep the minimum Amir of starter so there are no discard. Everyone I want to bake, take the starter out, feed 10g of it and put back to fridge. Feed the rest so I achieve the amount I need for my baking.
10g Starter 10g Dark rye 10g Water

Working method

1
My starter is a dark rye starter 1/1/1. It’s kept in the fridge, 30g, feed only when I want to bake a loaf (usually every two weeks). I do retarded method and an relaxed about the process. Sometimes both part of fermentation is done in the fridge. I only use wholemeal/grain. Sometimes I use VWG and my stand mixer, when in rush. Always 80-90%hydration.
10g Starter 10g Wholemeal flour (any grain) 10g Water

Result

Sourdough pizza

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