Âge
5Ans
Couleur
Pays d'origine Royaume-Uni
Taste
& Flavour
Mélange
44%
55%
1%
Liquide
Farine
Autres
Kvascho
Depuis 2019
I wanted to reduce waste and every bread came in packaging, so I though I'd start makking my own bread. Then someone in the family had previously made sourdough and recommended it and was my first teacher with creating the starter!
Caractéristiques
I create dmy sourdough starter in summer of 2019 and have fed it all sorts of flours, white or wholegrain and even honey. I keep small quantities to refresh on a daily basis and feed it twice a day to keep it smelling fresh and not acidic.
Goût et saveur
Recette
Ingrédients de base
- 100% White bakers flour #4 shipton mill
- 70% Water
- 2.2% Salt
- 12% Seeds
Ingrédients pour nourrir le levain
- 50% Water
- 50% Shipton mill white bakers flour #4
1
I leave some of my starter at the bottom of my small jar I keep it in; then I add 10g water and mix it well until it dissolves. Finally I add 10-15g of flour and mix it in. I prefer stiffer starters lately.
50% Water
50% Shipton mill white bakers flour #4
Méthode de travail
1
First I do 1hr autolysis with 400g of shite baker flour and add 50-60g of mixed seeds at that point. After 1hr at room temperature I add the starter and the salt together. Then I leave it to rest for 30 minutes. I do 3 stretch and folds every 30 minutes and then 2 or more coil folds if needed again every 30 minutes.
I then leave the dough to rise for about 2 hours on the counter and I pre-shape
100% White bakers flour #4 shipton mill
70% Water
2.2% Salt
12% Seeds
Result
Bread
Pizza
Ciabatta
Croissants
Baguettes
Focaccia
Crackers
Bagels
