Alter
3Jahre
Farbe
Ursprungsland Südafrika
Geschmack
und Aroma
Mischung
50%
50%
Flüssigkeit
Mehl
Weitere
Woolworths GF
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Market trends and a growing need for savoury carriers for those choosing to live a gluten free life and those who suffer with celiac disease
Charakteristische Eigenschaften
Our Gluten Free Sourdough starter has strong acetic flavour with a mild lactic acidity. When active it is mildly bubbly and can maintains good volume before dropping off again. We mix a levain using the the starter, before mixing our bread dough
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 25% Red sorghum flour
- 25% White rice flour
- 50% Water
Zutaten für die Auffrischung
- 25% Red sorghum flour
- 25% White rice flou r
- 50% Water
1
Using buckets, the starter gets fed twice a day from Monday's to Saturday's, in 12 hour intervals. We feed it with a 50:50 combination of Sorghum and Rice flour and water. The correct pH range we aim for is 3.9 - 4.1, with a 11C fermentation temperature.
on Sundays the starter is stored in the fridge and fed up on a Monday
25% Red sorghum flour
25% White rice flou r
2
We draw out to allow for a minimums 20% starter that will remains in the bucket, and feed it up with the 80% combination of water : flours
50% Water
Aufarbeitung
1
The starter was created in 2018, we use GMO-free wheat, grown locally in the Western & Southern Cape Region
25% Red sorghum flour
25% White rice flour
2
Water, we use water at am ambient temperature
50% Water
Ergebnis
Sourdough Bread
An oval sliced sourdough bread made with a combination of tapioca, potato, rice and sorghum flours and fibers
Kommentare
Your bread looks amazing!!!
Do you have a recipe you could share?