Âge
12Ans
Couleur
Pays d'origine Royaume-Uni
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
Norbert Lazarus II
Depuis 2012
Extension of baking yeasted breads.
Caractéristiques
Double refresh gives a fairly active and rapid fermentation at room temperature allowing soft textured but only very mildly acidic taste . Typical bulk 3hrs, shape and final proof 1 hr.
Goût et saveur
Recette
Ingrédients de base
- 50% Strong white flour
- 50% Water
Ingrédients pour nourrir le levain
- 50% Flour
- 50% Water
1
Keep a small amount regrigerated e.g. 50-100g. Refresh 50/50 with flour and water, room temperature; quantity typically scaled up in two stages: add 75g water & 75g strong white flour 8-12 hours then remove and use 150g to scale up to required amount for batch required for planned bake.
50% Flour
50% Water
Méthode de travail
1
This culture was originally begun in a wholemeal rye mixture, with water in equal parts. Then used to create a white flour culture, refreshed on average each week. This is around 12 years old and has been twice recovered from frozen when the working dough became contaminated.
My typical formula = 70% refreshed sourdough (50/ 50), 55% water/liquid, 1.5% salt, 100% flour (or mixture of flours).
50% Strong white flour
50% Water
Result
Flaxseed Sourdough
White sourdough with added flaxseed.
