I love to bake Pandoro, but in the busy Christmas time I do not always find the time to prepare the time consuming Sweet Starter. But this year I had enough time for it during the holidays. A Sweet Starter is an extremly active sourdough which is prepared by feeding a sourdough every four hours and keeping it on 30°C. This shifts the sourdough to the yeasty side and creates a sweet tasting sourdough with only hints of yoghurt flavour. And it makes the starter very strong, and so my starter was finally able to double its size in two hours. Such an active starter is a very nice thing and so I decided to increase the amount during feeding until I could use a part of it to start a preferment for a bread. I mixed the preferment in the morning and after four hours the sourdough more then tripled it size and was ready to use. And so I mixed a dough, fermeted it for three hours and then I proofed the shaped loaves overnight in the fridge.
December 27th, 2013
Country bread with sweet starter
Category Bread, Bread Baking Day Tags: BBD, Sourdough, Spelt, Sweet starter 32 Responses