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5aa3ea35 a661 41af 8b46 97e4bafe6824  2017 06 04 19 13 23
Inês Costa
Inês Costa

Sourdough bread baked in my parents' traditional brick oven, using wood from the vineyard in front of my parents house. I used a 7 months old wheat starter (I made my mother promise to feed it every week!), and the proofing time was of 16h. Some of these babies (I made 12 big breads in total) have chouriço* from Alentejo them.

Yes, this is why my parents want me to visit them regularly.

* you guessed it: chouriço is the Portuguese version of chorizo.

Ari Gao
Ari Gao
Looks amazing! How did you get your starter started?
Inês Costa
Inês Costa
Thank you :) I just mixed equal parts of wheat flour and water in a jar and waited for it to become alive! For the first week/week and a half, I was feeding it every day. Then, once I put it in the fridge, I started feeding it weekly. (By feeding I mean taking half of the started out and adding "new" flour and water.)
Loretta
Loretta
Sounds delicious!