혼합물

50%
50%
액체(리퀴드) 밀가루 기타
Mamaji

Preserve your sourdough for the future

Create your own Explore sourdough library

2012 이후

I'd been baking bread for at least 8 years, and it was time to step up to a more noble way of life. And Mamaji is about the third starter I made. She is more pure than others I'd done, and has not had anything added to the flour and water.

특징

Mamaji is enthusiastic, reliable and very sweet. Sometimes, results are less than expected, but that's never her fault, as she is a consistent player.

맛과 풍미

Mamaji top shot
Mamaji jar shot
Mamaji front shot
Mamaji rising shot

레시피

시작하는 원료

  • 60g Flour
  • 60g Water

먹이재료

1
I take her out of the fridge and feed her at 100%, or 1:1:1. This could be the evening before I make my build, or the morning. After a second feed,she's normally ready to go in about 4 hours.

작업방식

1
Take starter out of the fridge.
60g Flour 60g Water
2
I used to start mixing my build as soon as Mamaji passed the float test, but found from reading that she would be happier with a second feed, so I now give her a second feed.. She's normally ready to go in about 4 hours.
3
I mix the bread according to my chosen recipe. Autolyse for 1-3 hours.
4
Bulk ferment for about 2.5-4 hours, incorporating about 5 stretch and folds..
5
Divide and bench rest.
6
Shape and place in bannetons, and refrigerate for between 10-22 hours.
7
Bake in Romertopf or tray with water beneath for 20 minutes at 240 celsius and 200 celsius for 20 more minutes.

Result

Naturally fermented everything!

She makes : different varieties of sourdough great pizzas focaccia cinnamon bread/ monkey bread panettone pancakes
Mamaji Naturally fermented everything! first overview
Mamaji Naturally fermented everything! second overview
Mamaji Naturally fermented everything! first slice
Mamaji Naturally fermented everything! second slice

Preserve your sourdough for the future

Create your own Explore sourdough library