To create an income for my family and to offer a healthier option for consumers. Originally we started baking in a cob oven but recently have switched to commercial oven .

Caractéristiques

Tangy robust strong surviver sums up the starter ... our breads are fluffy moist pleasantly sour excellent crust baked to perfection

Viscocity

Goût et saveur

Recette

Ingrédients de base

100% Bf
100% Water

Ingrédients pour nourrir le levain

50% Luana
100% Bf
100% H2o

Weigh 400g starter add 800g water and 800g flour mix until lump free and place in clean vessel and repeat 3 more times to complete 8 kilos of fed starter

50% Luana 100% Bf 100% H2o

Méthode de travail

We make 4 to 5 100% sourdough breads that we sell a local farmers market. We also make hybrid breads using starter and yeast.Our beloved Luana is going on 11 years with us.She is from white wheat flour,fed twice a week at a 1:2:2 ratio, for the moment we use 8 kilos of srarter one day and only 3 kilos the other bake day. We also recently have created an all rye starter as well.

100% Bf 100% Water