Perfect sourdough

Age

6Years
Color

Country of origin Malaysia

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1403 sourdoughs
  • 82 countries
  • 1187 cities

Mixture

45%
17%
38%
Liquid Flour Other
Baobei

Since 2012

Because of health concerns of my children and the curiosity towards the mystery of sourdough.

Characteristics

After mix into the bread recipe it first proofing is 4 hours and final rise it only take 2 hours. It smell wine like.

Taste & flavour

Baobei top shot
Baobei jar shot
Baobei front shot
Baobei rising shot

Recipe

Starting ingredients

  • 60g Organic raisin
  • 250g Filtered water
  • % 750ml jar
  • 50g Brown sugar
  • 100g Raisin yeast water
  • 100g Atta whole wheat flour

Feeding ingredients

  • 100% Water
  • 100% Atta wholewheat flour
  • 100% Sourdough
1
Using filtered water to be safe that it won't contaminated the sourdough.
100% Water
2
it contain Enzyme that starter need it.
100% Atta wholewheat flour
3
Activated Sourdough. Feeding it for 7 days until it can double within 3-4 hours then only use it to make bread.
100% Sourdough

Working method

1
Use organic dried raisin is good for a start to make yeast water.
60g Organic raisin
2
Using filtered water is much safe because it won't contaminate and affect the fermentation
250g Filtered water
3
Must be boiled in boiling water for 3 minutes and soaked 10 minutes before use. This is to kill any germ that might live in the bottle.
% 750ml jar
4
Using brown sugar is to give it a kick start and let the fermentation duration shortened.
50g Brown sugar
5
Let all the above ingredients to be mix together and let it ferment for about a week. Don't forget to shake it 2 times a day and open the cap to let it breathe. After it is fermented it will be like carbonated soft drink. Then it is time to weight the yeast water out. But keep the rest in the fridge.
100g Raisin yeast water
6
Use Atta the Whole wheat flour to start the process to make starter is good because it contains enzyme that sourdough love it.
100g Atta whole wheat flour

Result

Sourdough steamed eggless cupcake

It is traditionally use by Chinese to pray for prosperity and luck .
Baobei Sourdough steamed eggless cupcake first overview
Baobei Sourdough steamed eggless cupcake second overview
Baobei Sourdough steamed eggless cupcake first slice
Baobei Sourdough steamed eggless cupcake second slice

Preserve your sourdough for the future

Create your own

Comments

Once using sourdough, I will never use baker's yeast again because it gave me the most wonderful flavor both in baked and steamed products that baker's yeast could never can.

Using sourdough in baking various of goodies have become a part of my life. Once you started doing it you can't stop because sourdough starter relay on you to make it alive.