혼합물

36%
46%
18%
액체(리퀴드) 밀가루 기타
Curitiba 16

Preserve your sourdough for the future

Create your own Explore sourdough library

2016 이후

I had tasted many great sourdough breads from bakeries in Europe, and I wanted to make my own as there aren't many artisanal bakeries in my country.

특징

This is my first and only starter (which is based on some starter a friend gave me), so I don't know what makes it special. I do know that it is very reliable; I never have any problems with alcohol smells.

맛과 풍미

Curitiba 16 jar shot

레시피

시작하는 원료

  • 40g Water
  • 20g Starter
  • 40g White
  • 10g Whole wheat

먹이재료

1
After mixing, I keep the starter in a warm place (around 20 C) for at least 6-8 hours, sometimes overnight. Then I bake, and my discard starter is put back in the fridge.

작업방식

1
Existing starter is removed from fridge and allowed to come to room temperature which is around 20 C - that takes a couple of hours.. Water is heated to 32 C, then all ingredients are mixed.
40g Water 20g Starter 40g White 10g Whole wheat

Result

baguette

70% hydration, based on Samuel Fromartz recipe
Curitiba 16 baguette first overview

whole wheat sandwich loaf

100% whole wheat, baked in loaf tins, 100% hydration
Curitiba 16 whole wheat sandwich loaf second overview

Preserve your sourdough for the future

Create your own Explore sourdough library

의견