Age

2Years
Color

Country of origin Australia

Taste
& Flavour

Asia
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Sourdough
in the world

  • 1403 sourdoughs
  • 82 countries
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Mixture

100%
Liquid Flour Other
Bubble

Since 2016

Tried time and again to create my own starter from scratch but failed. Till I got this one from a teacher and I haven't looked back since . I started sourdough baking in my quest for adding more and more fermented foods into our diet . And being gluten sensitive, this is one bread that works for me.

Characteristics

She bubbles a lot and tends to bubble over at times. My starter is very resilient . There was a time when I moved house and hadn't been able to feed the starter for a month . I was sure it had died in the fridge . But when I took it out , discarded the hooch and started feeding every 4-6 hrs , she bounced right back and pretty sone she was happily bubbling away.

Taste & flavour

Bubble rising shot

Recipe

Starting ingredients

  • 50% Water
  • 50% Wheat

Feeding ingredients

  • 50% Water
  • 50% Wheat
1
I take the starter from the fridge and feed it about 100gm of flour and 100 gm of water . Mix and leave in a glass jar on the counter top with the cover loosely on for 8 to 10 hrs . I keep the original level marked with a rubber band . If the starter has doubled I use it for making my dough , if it hasn't , I will discard 100 Gm and again feed it 100 gm water and 100 gm flour and leave for 6 hrs .
50% Water 50% Wheat

Working method

1
I maintain a 100 % hydration starter with wheat flour and water . I alternate between bread flour , all purpose flour and whole wheat flour . The water is tap water.
50% Water 50% Wheat

Result

Bread, buns, brioche ,biscuits , pancakes

I've baked SD breads and biscuits
Bubble Bread, buns, brioche ,biscuits , pancakes  first overview
Bubble Bread, buns, brioche ,biscuits , pancakes  second overview
Bubble Bread, buns, brioche ,biscuits , pancakes  first slice

Preserve your sourdough for the future

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