Âge
5Ans
Couleur
Pays d'origine Nouvelle-Zélande
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
Bready
Depuis 2020
My middle daughter Kate had trouble with yeast supermarket breads, and there was no access to sourdough in my city.
Caractéristiques
It loves getting large feedings (1:10) It has a bit of a sulk when I go away on holiday, and isn't getting regular feedings! It takes about a week to bounce back up. It thrives in Summer. In between seasons it is quite sensitive.
Goût et saveur
Recette
Ingrédients de base
- 50% Milmore downs rye flour
- 50% Minchins milling high extraction flour
- 80% Filtered water
Ingrédients pour nourrir le levain
- 100% Flour mix
- 80% Filtered water
1
Add flour mix (50% rye flour, 50% high extraction
100% Flour mix
2
Add filtered water (from reverse osmosis water filter)
I like more of a stiff starter, and Bready flourishes this way. So say for every 1kg of flour, I would add 800ml of water.
80% Filtered water
Méthode de travail
1
Bready was born at the start of lockdown, March 2020, created by my daughter Kate (6 at the time) after she couldn't eat supermarket bread. She named it Bready.
It has been fed the same ratio of rye and white flour since the start, although rye has always been from Milmore Downs, I now use Minchins Milling high extraction flour.
50% Milmore downs rye flour
50% Minchins milling high extraction flour
80% Filtered water
Commentaires
Bready has also been adopted from my bakery in Invercargill by many sourdough enthusiasts, and is now all over New Zealand!