Âge
8Ans
Couleur
Pays d'origine Nouvelle-Zélande
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Christchurch
Depuis 2016
I'd tried and failed in the past. getting a job at an artisan bakery and not being satisfied with the sourness of their breads made me want to try doing it myself. am now addicted.
Caractéristiques
Very reliable and predictable.
Goût et saveur
Recette
Ingrédients de base
- 50% Water
- 50% Flour
Ingrédients pour nourrir le levain
1
if I'm not using it, 20g of flour, 20g of water and discard 1tbsp. if I'm using it then whatever i need to make up the correct amount of starter for the recipe.
Méthode de travail
1
Started it off with 50g of white bread flour (11.5%) and 50g of water. it took 10 days for it to be useable. went through all sorts of horrible smells in the process.
50% Water
50% Flour
Result
gingerbread and chocolate cake
sourdough gingerbread.
sourdough chocolate cake which is allowed to prove for 30 mins.