Alter
6Jahre
Farbe
Ursprungsland Südafrika
Geschmack
und Aroma
Mischung
100%
Flüssigkeit
Mehl
Weitere
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A curiosity about the origins of bread and bread making
Charakteristische Eigenschaften
Our Sourdough starter has a combination of acetic and lactic flavours . When active it is very bubbly and can maintains good volume. We mix a levain using the starter
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 50% Stoneground white wheat flour
- 50% Water
Zutaten für die Auffrischung
- 50% Stoneground white wheat flour
- 50% Water
1
Using a fermentation tank, the starter gets fed twice a day, in 12 hour intervals. We feed it with a 50:50 combination of stoneground flour and water. The corrects pH range we aim for is 3.85 to 4.15, with a 28C fermentation temperature.
50% Stoneground white wheat flour
2
We draw out to allow for a minimums 20% starter that will remains in the fermentation tank, and feed it up with the 80% combination of water : flour
50% Water
Aufarbeitung
1
The starter was created in 2018, we use GMO-free wheat, grown locally in the Western & Southern Cape Region
50% Stoneground white wheat flour
2
Water, we use water at am ambient temperature
50% Water
Ergebnis
Sourdough Bread
A crusty oblong sourdough bread made with a combination of white, rye and spelt flours.
