Cris Sebok Sourdough bread step 1 (short) 14-Aug-2020

15 Aug 2020 · 1 min

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1:28

In this brief instructional clip, the presenters introduce the first step of making a whole‑grain sourdough loaf. Speaker B announces the recipe focus—whole‑grain sourdough—while Speaker A displays the sourdough starter and specifies the need for 20 grams of the original starter to begin the levain. The segment serves as a concise setup for the subsequent mixing and fermentation stages.

Go.
We're baking whole grain sourdough, sourdough.
This is my starter. I'm preparing the recipe, so I need 20 grams of starter, original starter.
I added 100 grams of white flour and 80 grams of water to the 20 grams of starter in this glass and let it sit for 8 hours. So this will be our levain, which we'll use to mix in the flour. Besides this, this is all the day before you start baking. You prepare the mixture of whole grain flour with boiling water and salt. There's 25 grams of whole grain flour, 10 grams of salt, and 50 grams of water. I also prepared the linseed for tomorrow. Since the linseed absorbs all the water, I added 12 grams of linseed with 12 grams of boiling water here. And finally, I'm roasting, and it's ready. I'm roasting the mix of the other seeds, which is sesame seed, black sesame seed, sunflower seed, and pumpkin seed, but it works with any mixture you want to use. That's it.