Âge
5Ans
Couleur
Pays d'origine Canada
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Puffy
Depuis 2019
I used to work in pastry and have learned to bake bread, but wanted to add more flavor to the breads I was baking. Sourdough breads are way more flavorful and have a nicer texture (crumb and crust) than breads baked solely with instant yeast. They're also more easy to digest!
Caractéristiques
Very nice oven spring, strong lactic acid notes in resulting loaf Starter smells like grains, rye and kind of creamy but lactic acid is present
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
- 40g Water
- 20g Rye
- 20g Unbleached white all purpose
- 20g Sourdough starter
1
Every 5-6 days
Add water, flours and starter in a mason jar
Mix and close with lid
Store in refrigerator at 4C
40g Water
20g Rye
20g Unbleached white all purpose
20g Sourdough starter
Méthode de travail
1