Levain parfait
Âge
8Ans
Couleur
Pays d'origine Singapour
Taste
& Flavour
Mélange
37%
63%
Liquide
Farine
Autres
Ewok
Depuis 2016
Been tested to be wheat intolerant as i kept feeling tired where most energy was used to break down wheat! I missed eating bread hence best to bake my own as fermented bread does wonders to our system. Don't feel bloated after eating SD bread.
Caractéristiques
Ewok is 25g rye, 25gwheat, 30g hydration and is only 2 weeks young. Was using a 100% hydration wheat flour starter as I embark on my sourdough journey. That was a mature starter from a friend back in late November 2016.
Goût et saveur
Recette
Ingrédients de base
- 25g Rye flour
- 25g Wheat flour
- 30g Water
Ingrédients pour nourrir le levain
- 25g Rye flour
- 25g Wheat flour
- 30g Water
1
Add 30g filtered water left to sit overnight
Add 25g rye flour
Add 25f wheat flour
Give this a good stir and cover the glass jar with cloth, secured with rubber band.
25g Rye flour
25g Wheat flour
30g Water
Méthode de travail
1
Sanitised equipments and weigh out the Rye, wheat and water to be used. Mother starter was originally at 100% hydration and I wanted a stiffer starter. Mixed them well and letruly it sit on my fridge. Regular feedings at 12hr intervals. Discards are turned into pancakes for breakfast on weekends.
25g Rye flour
25g Wheat flour
30g Water
Result
1st loaf recipe by Teresa Greenway
2nd attempt - baked it for a longer time for darker crust. No crumb shots as it was a gift. 1st attempt photos followed
Commentaires
Newbie to SD journey. Initial starter was 100% hydration & changed it to 25g rye, 25g wheat & 30g water. Seems to be thriving well. The learning journey continues
Before showing the 2 loafs to the world, I had a few flops :( and I spurred on. Better results after #1 sourdough video from Teresa Greenway.