Bubbles recipe

Bubbles

Brockley, United Kingdom

Age

3Years
Color

Country of origin United Kingdom

Taste
& Flavour

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Sourdough
in the world

  • 1403 sourdoughs
  • 82 countries
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Mixture

75%
25%
Liquid Flour Other
Bubbles

Since 2015

Had a bit more time off work than I originally expected. Never made bread (or baked anything) so I thought I would start at the most rudimental method.

Characteristics

Originally made sourdough in January 2016. Started off extremely wet and pourable. In the last 3 or 4 months has gained a lot more viscosity and is almost a tearable consistency, with much larger bubbles.

Taste & flavour

Bubbles jar shot

Recipe

Starting ingredients

  • 25% Add natural yoghurt
  • 25% Semi-skimmed milk
  • 50% Extra strong bread flour
  • 50% Levain
  • 25% Extra strong bread flour
  • 25% Water

Feeding ingredients

1

Working method

1
Started by gently heating a small amount of semi-skimmed milk with a tablespoon of natural yoghurt until amalgamated. Added roughly the same amount of flour and a little water to the mixture.
25% Add natural yoghurt 25% Semi-skimmed milk 50% Extra strong bread flour
2
Continued to remove half every day and feed equal parts Allmans extra strong white bread flour and water (200g of each) until starter became
50% Levain 25% Extra strong bread flour 25% Water
3

Result

White sourdough loaf

around 70% hydration, 100% strong bread flour. Overnight proof in fridge- 10hrs.
Bubbles White sourdough loaf second overview

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