完美的酸面团
年龄
15年
颜色
原产国 澳大利亚
Taste
& Flavour
混合物
33%
66%
流体
粉
其他
beestje
自2009以来
Having moved from Europe to Australia I missed the flavoursome European breads so started making my own bread and then moved on to sourdough bread
特性
Very fruity smell, not overly acidic. Allowing for very long fermentation when kept in the fridge
味道
配方
起始配料
- 50% Water
- 50% Rye
- 50% White flour
喂养配料
- 100% Mixed flours
- 50% Water
1
Mix the stiff starter with water to hydrate it before kneading in the flours.
100% Mixed flours
50% Water
制作方法
1
This is a stiff starter, that is always in the fridge.
I only feed it every 2-4 weeks and use a bit of the stiff starter to make up a 100% hydration starter at room temperature, about 12 hours before I make the dough
50% Water
50% Rye
50% White flour
Result
Bread
The bread I bake most days,
about 70% hydration, 20% wholemeal, 5-10% rye.
评论
The sourdough I make has changed in flavour since I started milling my own flour
I have now moved to Mount Tamborine and received some new starters during my stay in The Netherlands, I can't wait to check them out and see if there are any differences in flavour