ภาษาอังกฤษ / English
Schmidts - Sourdough Starter
Mr. Suthep Chaijirakorn (Chef Nun)
The following recipe has been designed for a home baking environment and equipment. If you wish to view our industrial recipe click here.
1 Sourdough Starter
00h 06
00h 00Preparation Time: 6 – 8 minutes
Resting Time: 10 – 12 hours
Baking Time: None
Tools needed: Mixer including bowl, kitchen scale
Ingredients and Method
Ingredients
- 25 g Ireks Wheat Sour
- 75 g Wheat flour (Type 550)
- 1 g Instant yeast
- 100 ml Water, approx.
Method
- Mix all Ingredients for 6 - 8 minutes slow, until smooth and no lumps are remaining. We recommend using water with a temperature of 28°C.
- Once mixed, cover the bowl and leave at room temperature for 8 hours at 22°C - 24°C.
- Keep overnight in a fridge for 10 - 12 hours still covered.
- The Sourdough can still be used for up to 3 - 4 days if kept chilled.
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