Âge
8Ans
Couleur
Pays d'origine Australie
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Rise N Shine
Depuis 2016
Have been baking sourdough on an off over many years. Have recently decided to dedicate more effort to making my own instead of buying (albeit good) sourdough breads.
Caractéristiques
Every loaf of bread/roll/croissant is different. No matter how hard I try, nature rules.
Goût et saveur
Recette
Ingrédients de base
- 50% Flour
- 50% Liquid
Ingrédients pour nourrir le levain
- 50% Flour
- 50% Water
1
Remove most of the starter, add 50g flour/50g water to remaining starter. Use the "tipped out" starter to make today's bread, Feed remaining starter a couple of times a week. Very erratic feeding as I travel a lot. Have been known to take the starter on trips, though!
50% Flour
50% Water
Méthode de travail
1
Strong flour and tank water (fresh from the sky with added ingredients courtesy of nature!) were used to create the starter.
50% Flour
50% Liquid
Result
Bread
Croissants
Foccacia