A la une
Âge
7Ans
Couleur
Pays d'origine Roumanie
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Mama
Depuis 2017
I loved to eat bread with an irregular crumb and was fascinated by that. So i just had to learn!!
Caractéristiques
It tends to ferment quickly due to the wholemeal content. It is slightly acidic but leans more towards fruity notes and a sweet side as well.
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
After adding the filtered water to the starter and mixing in the flour, i leave it for 2 hours at room temperature (almost 30degC in our bakery) then in the fridge overnight, around 16hours.
Méthode de travail
1
This sourdough was made following the protocol provided by Puratos for their sourdough experiment. Only filtered water and their Tradition Francaise wholewheat flour was used. Only took 3 days before it was active enough to make a bread!
Result
Pain au Levain
Dense hearth bread, with a well cooked crust, long conservation. Toasted nuts. Great with cheese, cold cuts and butter
