3rd daughter recipe

3rd daughter

Barueri, Brazil

Age

Unknown year
Color

Country of origin Brazil

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1403 sourdoughs
  • 82 countries
  • 1187 cities

Mixture

50%
50%
Liquid Flour Other
3rd daughter

Since Unknown

I bake sourdough for a few years now. I first started baking because I have always loved bread and in Brazil they all seem tasteless with most bakeries using pre-mixed formulas and commercial yeast with short fermentation time. Baking my own bread was a natural choice.

Characteristics

Mild acid flavor and very active. Easy to manage and maintain. Easy control of the acidity by water content and feeding frequency.

Taste & flavour

3rd daughter top shot
3rd daughter jar shot
3rd daughter front shot
3rd daughter rising shot

Recipe

Starting ingredients

  • 100% Organic french wheat flour
  • 100% Water

Feeding ingredients

1
Equal amounts of water and flour plus 20% of flour weight with the culture.

Working method

1
3rd daughter I can say was adopted. After the sourdough I cultivated died (neglected for one week) right before Christmas I had to go to a local bakery and borrow some to make it in time for Christmas.
100% Organic french wheat flour 100% Water

Result

Bread, pizzas, pannetones, croissants and more.

Preserve your sourdough for the future

Create your own