Âge
6Ans
Couleur
Pays d'origine Inde
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Brahma
Depuis 2018
The challenging and dynamic nature sourdough drew me to it, the joy of good bread, whole grains and the experimental nature of the process kept me addicted. It also makes the perfect slow-paced weekend activity.
Caractéristiques
Brahma was initially started as a whole white flour starter but was soon adapted to a healthier lifestyle with locally grown, freshly milled whole grain flours. A south Indian cereal- Ragi provides a wonderful earthy flavour which develops a nice tanginess as it ferments.
Goût et saveur
Recette
Ingrédients de base
- 50% Water
- 50% Flour
Ingrédients pour nourrir le levain
- 5g White flour
- 1.5g Ragi flour
- 3.5g Whole wheat flour
- 10g Water
- 5g Brahma
1
Before I start to bake in the week-end I refresh Brahma 3 times to have him at full activity.
Feed 1 at 8:00 AM
5g White flour
1.5g Ragi flour
3.5g Whole wheat flour
10g Water
5g Brahma
2
Feed 2 at 4 PM
1:2:2
3
Feed 3 at 10 PM:
1:6:6
Méthode de travail
1
Store in fridge, feed once or twice a week depending on activity and usage. Feed with equals parts of water and flour and immediately store in the refrigerator.
50% Water
50% Flour
2
Feed with a mix of flours of which the whole grains are freshly milled.
Result
Sourdough bread
Everyday loaf with whole wheat and fleur de sel
Milk Buns
Soft, fluffy buttery milk buns with a stiff all-white levain.
Cookies
Chewy chocolate chunk cookies with discard levain.
Basil Water
Fermented yeasted water flavoured with basil and sweetened wth organic jaggery.
