Âge
8Ans
Couleur
Pays d'origine Royaume-Uni
Taste
& Flavour
Mélange
20%
20%
60%
Liquide
Farine
Autres
Gaia
Depuis 2017
I got a spoonfull of sourdough starter from a friend. I started to experiment with it. After a month it turned me to a sourdough fanatic.
Caractéristiques
Distinct fruity aroma. Doesn't turn sour even if used for long fermentation process. A kind of shock resistant sourdough, easily tolerates less frequent feeding.
Goût et saveur
Recette
Ingrédients de base
- 50ml Spring water
- 150g Organic apple diced
- 50g Manitoba flour
Ingrédients pour nourrir le levain
- 50ml Spring water
- 50g Manitoba flour
1
Equal amount of water and flour
50ml Spring water
50g Manitoba flour
Méthode de travail
1
Started on apple water it has a distinct fruity aroma.
50ml Spring water
150g Organic apple diced
2
Soaking diced apple in spring water for a week on room temperature until its fermented. Strained, amd mixed with manitoba flour. Refreshed ievery other day.
50g Manitoba flour
Result
Basic bread
200g preferment
350ml spring water
500g manitoba flour
14g sea salt