The Lepard recipe

The Lepard

Martinborough, Nouvelle-Zélande

Mélange

75%
25%
Liquide Farine Autres
The Lepard

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Depuis 2019

I just really like the bread and I like making stuff from scratch.

Caractéristiques

It took a while to start getting consistent results but it's very good now I make a levain. Taste is sour and fruity. Recovers well after being in the fridge

Goût et saveur

Recette

Ingrédients de base

  • 50% Rye
  • 50% Bread flour
  • 100% Water

Ingrédients pour nourrir le levain

  • 20g Starter
  • 40g Water
  • 20g Rye flour
  • 20g Bread flour
1
20g of starter 15g of rye flour 15g of bread flour 30g of water
20g Starter 40g Water 20g Rye flour 20g Bread flour

Méthode de travail

1
I used Dan Lepard's approach to creating my starter in the Handmade Loaf
50% Rye 50% Bread flour 100% Water

Result

Bagels

Wholewheat bagels

Farmhouse loaf

Pancakes

Hot cross buns

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