Perfect sourdough

Age

3Years
Color

Country of origin Malaysia

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1406 sourdoughs
  • 82 countries
  • 1187 cities

Mixture

33%
66%
Liquid Flour Other
Autumn

Since 2015

I was influenced by a few friends who bake sourdough. Knowing that sourdough is more digestible compared to commercial bread baked with commercial yeast, so I decided to start baking my own sourdough.

Characteristics

My little autumn is strong, regardless of I feed it on time or not. It has successfully made so many sourdough bread and the results are satisfactory!

Taste & flavour

Autumn top shot
Autumn jar shot
Autumn front shot
Autumn rising shot

Recipe

Starting ingredients

  • 50g Water
  • 100g Flour

Feeding ingredients

  • 20g Ap flour
  • 10g Water
1
I feed my sourdough by adding water first follow by AP flour with a ratio of 1:2 (water:flour), then i use spoon to mix it with the helps of my hand. Knead until it is well combined.
20g Ap flour 10g Water

Working method

1
My starter was given by my friend in April 2015. I started to feed it with AP flour with ratio 1:1 (flour:water). Until mid of year 2016, I converted Autumn to stiff starter with 50% hydration. It turns very active when I feed it very regularly to make my first panettone in Nov 2016.
50g Water 100g Flour

Result

Panettone, Donut, Chocolate laminated Sourdough, cinnamon roll

Panettone - Iginio Massari recipe Donut - breadandcompanatico recipe Cinnamon roll - Maurizio recipe
Autumn Panettone, Donut, Chocolate laminated Sourdough, cinnamon roll first overview
Autumn Panettone, Donut, Chocolate laminated Sourdough, cinnamon roll second overview
Autumn Panettone, Donut, Chocolate laminated Sourdough, cinnamon roll first slice
Autumn Panettone, Donut, Chocolate laminated Sourdough, cinnamon roll second slice

Brioche, challah bun, bagels, stout sourdough

challah bun - recipe from thefreshloaf blog bagel - recipe from wildyeast blog
Autumn Brioche, challah bun, bagels, stout sourdough first overview
Autumn Brioche, challah bun, bagels, stout sourdough second overview
Autumn Brioche, challah bun, bagels, stout sourdough first slice
Autumn Brioche, challah bun, bagels, stout sourdough second slice

Soft bun, challah bun, panettone, malted grain sourdough

challah bun - recipe from thefreshloaf blog
Autumn Soft bun, challah bun, panettone, malted grain sourdough first overview
Autumn Soft bun, challah bun, panettone, malted grain sourdough second overview
Autumn Soft bun, challah bun, panettone, malted grain sourdough first slice
Autumn Soft bun, challah bun, panettone, malted grain sourdough second slice

Sandwich bread, ciabatta, carob cheese sourdough, semolina sourdough

recipe by own
Autumn Sandwich bread, ciabatta, carob cheese sourdough, semolina sourdough first overview
Autumn Sandwich bread, ciabatta, carob cheese sourdough, semolina sourdough second overview
Autumn Sandwich bread, ciabatta, carob cheese sourdough, semolina sourdough first slice
Autumn Sandwich bread, ciabatta, carob cheese sourdough, semolina sourdough second slice

Panettone, durum wheat sourdough, spelt sourdough, durum wheat sourdough

Panettone - Iginio Massari recipe
Autumn Panettone, durum wheat sourdough, spelt sourdough, durum wheat sourdough first overview
Autumn Panettone, durum wheat sourdough, spelt sourdough, durum wheat sourdough second overview
Autumn Panettone, durum wheat sourdough, spelt sourdough, durum wheat sourdough first slice
Autumn Panettone, durum wheat sourdough, spelt sourdough, durum wheat sourdough second slice

Preserve your sourdough for the future

Create your own

Comments

I am glad that I have managed to influence some of my friend and my family to start taking sourdough. I hope to explore more baking using sourdough.