Скачать или смотреть We bake bread with a 240-year-old sourdough starter! 🔥

On our trip through Belgium we visited the Sourdough Library, which is run by Karl de Smedt, better known as the Sourdough Librarian, and they let us "borrow" some of a 240-year-old starter. 🤭

It started in Finland, in the late 17th century and was made with 100% rye. At some point in history, it ended up in Greece, where a monk (or several of them) kept it alive for years and years until Karl came across it and took it to Belgium... And the rest is history.

Back in the Lab, it was time to reactivate the starter using Brod and Taylor's Sourdough Home to accomplish this mission in no time. Once active, we made a semi-whole wheat loaf of... 240 years. 🤯

Here's the recipe from the video. It allows you to make 1kg of dough.

Ingredients:
(80%) Strong flour: 406 grs
(15%) Whole wheat flour: 76 grs
(5%) Rye: 25 grs
(75%) Water: 381 grs
(20%) 240-year-old sourdough: 102 grs
(2%) Salt: 10 grs

It would be best to block ferment the dough for 24 hours and shape the bread the following day. To bake it, always in a preheated oven at 250°C for 40 minutes.

You can get your own Sourdough Home and Dough Whisk from ‪@brodandtaylor‬ using our link: http://brodandtaylor.com/GLUTENMORGENTV 😉