Mistura

50%
50%
Líquido Farinha Outro
Stewart

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2006

I could never produce a decent bread with yeast, so I thought I would give sourdough a try.

Características

Stewart is very forgiving. If I miss the timing in the process somewhat he usually delivers consistent results anyway. Usually activates a new pre-dough in 4 hours in room temperature. I use him for rye levain rolls, cinnamon rolls, croissants, and toast bread.

Sabor

Stewart top shot
Stewart jar shot
Stewart front shot
Stewart rising shot

Receita

Ingredientes iniciais

  • 50% Stong wheat
  • 50% Water

Ingredientes para alimentar

  • 200g Strong wheat
  • 200g Water
1
When feeding I remove all but 50 ml and add flour and luke warm water, whisk until smooth and let it proof with lid closed. I usually re-start in a clean jar app every 3 months.
200g Strong wheat 200g Water

Método de trabalho

1
It was originally started with a little help from rye brother "Gordon". Today a strong wheat flour and water mixture only.
50% Stong wheat 50% Water

Result

Rye levain rolls

I turned a rye levain double loaf recipe into a 32 rolls recipe. It is the standard morning bake of the household.
Stewart Rye levain rolls first overview

Cinnamon rolls

Based on a recipe by French Swede Sébastien Boudet it was a first time succcess and has rendered many comments in awe.
Stewart Cinnamon rolls first overview

Croissants

Occasionally baking croissants, also based on Sébastien Boudet's origiinal recipe .

Toast bread

Currently refining Beesham the Baker's recipe for toast bread.

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library