A la une
Âge
7Ans
Couleur
Pays d'origine Royaume-Uni
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Church Street Wholemeal
Depuis 2017
My passion to learn more advanced breadmaking techniques using only natural ingredients made me decide to start making sourdough breads.
Caractéristiques
Not yet tried.
Goût et saveur
Recette
Ingrédients de base
- % French wholemeal flour
Ingrédients pour nourrir le levain
1
Feed half its weight in flour and half its weight in water.
Méthode de travail
1
Born June 2017 in Rickmansworth to become part of an experiment conducted in collaboration with Prof. Rob Dunn and Prof. Anne Madden from the university of North Carolina.16 bakers in 15 countries received the same flour and protocol to create a new sourdough.These sourdoughs will be analyzed on the different micro-organisms.Also the bakers hands and saliva. Comparisons will show the relationship.
% French wholemeal flour
Commentaires
I will update any information once the research has been carried out in Belgium.