Age

3Years
Color

Country of origin Australia

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

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  • 82 countries
  • 1187 cities

Mixture

40%
49%
11%
Liquid Flour Other
Wilson

Since 2015

To create a healthy, additive-free, easily digestible bread for my family. And I love baking!

Characteristics

This starter produces a light, open crumb loaf with a mild sour flavour. It works well for white and wholemeal flours.

Taste & flavour

Wilson jar shot
Wilson front shot
Wilson rising shot

Recipe

Starting ingredients

  • 350g Water
  • 100g Starter
  • 450g Flour
  • 10g Salt
  • 25g Water

Feeding ingredients

  • 150g Flour
  • 150g Water
1
Remove from fridge. In a jug, mix equal parts flour and warm water until combined. Stir into starter. Cover and allow to activate at room temperature for several hours, until at least doubled in volume.
150g Flour 150g Water

Working method

1
Mix 100g of ripe 100% hydration starter with 350g warm water in a large bowl.
350g Water 100g Starter
2
Add 450g unbleached baker's flour. Mix until combined.
450g Flour
3
Rest at room temperature for 1 hour. Add 10g sea salt and 25g water. Squish into dough until fully combined. Cover bowl with cling wrap. Ferment at room temperature for 4 hours, performing a stretch and fold in the bowl every 30-40 minutes.
10g Salt 25g Water
4
Scrape onto bench and shape into boule. Transfer to proofing basket and proof in fridge for 12-14 hours. Bake in a preheated Dutch oven at 230°c for 30 minutes. Remove lid and bake for further 15 minutes or until internal bread temperature reaches 95°c. Rest until fully cooled, or overnight, before slicing.

Result

Pizza

This starter makes a wonderful deep dish pizza base that is crispy on the bottom and soft inside.
Wilson Pizza first overview
Wilson Pizza second overview
Wilson Pizza first slice

Preserve your sourdough for the future

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