Âge
11Ans
Couleur
Pays d'origine Thaïlande
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Vera
Depuis 2013
There was nice bread available in Thailand when we first moved and I was concerned about the amount of varies additives and sugar in locally made bread. A friend of mine showed me a traditional Russian way of making simple sourdough and I have never turned back. Everything in that method was done by feel and I was never satisfied with the outcome.
Caractéristiques
It likes being nourished
Goût et saveur
Recette
Ingrédients de base
- % Wholemeal Wheat Flour
Ingrédients pour nourrir le levain
1
I feed my starter every day if I am baking by adding equal amounts of water and flour 100g:100g.
Méthode de travail
1
I developed Vera with fermented raisin water. The raisins were grown organically in a beautiful place of Samarkand, which used to be on the crossroads of the Silk route. I also sprouted wheat kernels, dehydrated, ground them and that gave my starter a very special kick off. My starter is now about 3 years old, but I have started baking artisan bread only about 1 year ago.
% Wholemeal Wheat Flour