Age

3Years
Color

Country of origin Brazil

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1406 sourdoughs
  • 82 countries
  • 1187 cities

Mixture

29%
29%
42%
Liquid Flour Other
Douglas

Since 2015

I watched a TV show about food and they talked about sourdough. Since I love bread and baking breads, I decided to give it a try. And it's been great ever since.

Characteristics

Water and White wheat flour

Taste & flavour

Recipe

Starting ingredients

  • 50g Water
  • 50g White wheat
  • 100g Water
  • 100g White wheat
  • 100g Starter
  • 200g Starter
  • 100g Water
  • 100g White wheat
  • 200g Starter
  • 100g Water
  • 100g White wheat

Feeding ingredients

  • 200g Starter
  • 100g Water
  • 100g White wheat
1
Remove 200g of the starter and add more water and flour. Cover it with the lid and put it in the fridge.
200g Starter 100g Water 100g White wheat

Working method

1
Day 1: Mix flour and water. Put in a glass container and let it sit overnight covered with some fabric -- a dish towel is great for it.
50g Water 50g White wheat
2
Day 2: Take the starter and mix it with more water and white wheat flour. Let it sit overnight with the same towel covering it.
100g Water 100g White wheat 100g Starter
3
Day 3: Remove 100g of the starter and add more water and flour. Let it sit overnight covered.
200g Starter 100g Water 100g White wheat
4
Day 4-14: Everyday, remove 200g of the starter and add more water and flour. Cover and let it sit overnight. After the day 14, you can either continue feeding it everyday or put it in the fridge, feeding it from one to twice a week, this time covering it with a proper lid.
200g Starter 100g Water 100g White wheat

Preserve your sourdough for the future

Create your own