Alter
4Jahre
Farbe
Ursprungsland Australien
Geschmack
und Aroma
Mischung
100%
Flüssigkeit
Mehl
Weitere
Vincent Van Dough
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Making yummy bread accessible for me and my family.
Charakteristische Eigenschaften
Doesn't get too excited after feeding - will double but not much more by around 11h.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 100g Organic unbleached white flour
- 100g Unchlorinated tap water
Zutaten für die Auffrischung
- 20g Organic rye flour
- 30g Organic whole wheat flour
- 50g Organic unbleached plain white flour
- 100g Unchlorinated tap water
1
Portion off starter down to 50g.
2
Add flour and water. I keep my tap water on the bench overnight to allow chlorine to evaporate.
20g Organic rye flour
30g Organic whole wheat flour
50g Organic unbleached plain white flour
100g Unchlorinated tap water
3
Mix well and keep at 22c feeding every 10-11 hours.
Aufarbeitung
1
Combine flour and water in bowl. Cover loosely and let sit at room temp (mine is 22c) for 24h. I let my tap water sit on the bench overnight to allow chlorine to evaporate.
100g Organic unbleached white flour
100g Unchlorinated tap water
2
Discard down to 50g and add flour and water. Mix well and leave to sit on bench for 24h.
3
Repeat step 2 for 6-7 days
4
Now use 50g organic whole wheat flour and 50g white. Feed every 12 hours for two days. This is when the fermenting activity really cranks up.
5
Transfer to "home" jar and feed every 11 h or keep in fridge for 7-10 days between baking.
Ergebnis
Beautiful Bread
With good oven spring and a light and airy but not too holey crumb.
Sourdough crackers
Thin crispy goodness with salt and rosemary
Pikelets
A little fluffy breakfast favourite