Schnurri recipe

Schnurri

Herisau, Switzerland

Mixture

55%
28%
17%
Liquid Flour Other
Schnurri

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Since 2022

My job as a baker and my interest in new breads and ideas.

Characteristics

Fruity during fermentation, with a sour taste at the end without being disturbing. Strong sour smell. Little lactic acid, strong grain taste. It doesn't taste salty but it's rich.

Taste & flavour

Recipe

Starting ingredients

  • 800g Water
  • 50g Banana bio
  • 30g Lemon juice bio
  • 50g Raw sugar bio
  • 160g Wheat flour
  • 110g Yeast water
  • 10g Raw sugar bio
  • 500g Wheat flour
  • 350g Water
  • 270g 1. refresh

Feeding ingredients

  • 800oz Wheat flour
  • 200oz Smell flour
  • 200g Sourdough
  • 750oz Water
1
Refresh/Storage Knead the ingredients into a dough. When the volume has doubled, put it in the fridge. For control; Doubling should be completed after 3 hours.
800oz Wheat flour 200oz Smell flour 200g Sourdough 750oz Water

Working method

1
Yeast Water Chop up the bananas and mix with the other ingredients. Mix well. Let stand at 26 to 28 degrees for 4 to 7 days. Stir daily with a wooden spoon. Then strain and process further or store in the refrigerator.
800g Water 50g Banana bio 30g Lemon juice bio 50g Raw sugar bio
2
Sourdough Approach Knead wheat flour, yeast water and raw sugar into a dough. Allow to double at 26 degrees.
160g Wheat flour 110g Yeast water 10g Raw sugar bio
3
Sourdough 1. Refresh Knead wheat flour, water and the 1. Refresh into a dough. Allow to double at 26 degrees.
500g Wheat flour 350g Water 270g 1. refresh
4
Sourdough Knead wheat flour, yeast water and raw sugar into a dough. Allow to double at 26 degrees. After 4 further refreshments the sourdough should be leavenable.

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