I grew up on my mum’s white sandwich bread, because storebought bread was too costly. When, due to a wrist injury, I could no longer knead my dough by hand, I found that my mixer couldn’t give the right texture. It was several years before I started making sourdough.

Özellikleri

She’s reliable! I haven’t had a failed loaf, although I’m not good enough with sourdough to get very consistent results. Loaves are moderately sour and chewy.

Kıvamı

Lezzet ve Tat

Tarif

Başlangıç malzemeleri

50% Unbleached white flour
100% Warm water
50% Rye flour

Besleme malzemeleri

100% Starter
100% Unbleached white flour
100% Warm water

Weigh out 50g of starter into a freshly-washed mason jar. Measure in the same weight of white flour and the same weight of warm water. Mix well and scrape down the sides. Cover with a loose-fitting lid to allow for airflow. Set on the counter where it will stay at about 20°C.

100% Starter 100% Unbleached white flour 100% Warm water

Çalışma yöntemi

Measure all ingredients by weight, weight of water being 100%. Mix everything together in a mason jar, cover with cheesecloth, and set the jar on the counter beside the stove. It should be visibly fermenting within three or four days.

50% Unbleached white flour 100% Warm water 50% Rye flour

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