Age

2Years
Color

Country of origin Australia

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1403 sourdoughs
  • 82 countries
  • 1187 cities

Mixture

40%
45%
14%
Liquid Flour Other
Hungry

Since 2016

Love the taste of sourdough and trying to help with gut health while eating bread.

Characteristics

Starts off slowly then suddenly goes crazy and doubles in size. Stays in whatever shape I leave it in.

Taste & flavour

Recipe

Starting ingredients

  • 100g Wholewheat
  • 100g Bakers
  • 25g Starter
  • 200g Water
  • 20% Levain
  • 70% Water
  • 90% Bakers flour
  • 10% Whole wheat flour
  • 20% Salt
  • 50g Water

Feeding ingredients

  • 5g Starter
  • 50g Water
  • 50g Rye flour
1
Remove starter until 5g remains Add 50g rye flour Add 50g filtered water Mix vigorously for 30secs Cover lightly with lid
5g Starter 50g Water 50g Rye flour

Working method

1
create a levain with 25g starter, 100g whole wheat stoneground flour and 100g bread flour Leave for 10hours until it passes float test
100g Wholewheat 100g Bakers 25g Starter 200g Water
2
Pour water in mixing bowl and add levain. Mix well then add flours and surpluses for 1 hour
20% Levain 70% Water 90% Bakers flour 10% Whole wheat flour
3
Add salt and mix well
20% Salt 50g Water
4
Stretch and folds every 15 minutes Do it 4 times
5
Put in fridge for 48 hours then shape Bench rest 30 mins Final shape Fridge for 4 hours Bake at 240°C in Dutch oven

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