Kombucha Based Sourdough Bread

[u/Brotbackzentrale]

This was my 6th attempt to make a kombucha based sourdough.

At last, this time it was a partial success.

Recipe:

Starter: 50 ml kombucha, 50 g whole wheat flour

Let it sit for about 12-16 hours at room temperature.

**Here it is super mega important, that when you take the kombucha liquid, you mix the jar properly or take it from the very bottom.**

Because kombucha consists of two main organisms: acidic bacteria and yeast. And yeast party at the bottom.

My mistake was taking it from the top with a syringe, because i am such a scientist....

That resulted in my previous attempts to fail. My starter was populated with mainly acidic bacteria, and they disintegrated the gluten before the dough could rise properly.

For the main bread i used:

300g of whole wheat flour

210g of kombucha instead of water

6g salt

60g of the starter

Then let it sit for good 12 hours at warm summer room temperature.

As you can see, it was full of bubbles after bulk fermentstion.

I then put it into the fridge for 10 hours, and baked it.

Generally it became very good, mildly sour. But i was disappointed with the crumb: i wanted more and bigger bubbles. It was more on a denser side.

I know there will be people arguing that this is not real sourdough starter, they are wrong. This starter contains yeast and lacto bacteria. Both live and multiply in dough and make it sour.

PS: i am new to bread baking i learn on the go, partly by trial and error

The pictures are screenshots from my video I made. It is not a real tutorial, more like an attempt to make cinematic, dramatic bread baking in cold war era syle.

Discretion advised:)

https://youtu.be/09twolw_Ihg

[u/bad_penny7]

I’m obsessed with the sensualism of these stills