Levain parfait
Âge
11Ans
Couleur
Pays d'origine Singapour
Taste
& Flavour
Mélange
70%
30%
Liquide
Farine
Autres
ZIPPY
Depuis 2013
When I first took a sniff of a sourdough starter, I fell in love with it. I was fascinated with how alive it is. As I wanted to eat more healthily I started to bake sourdough breads. I realised that after eating sourdough bread, I do not feel bloated. I could stave off my hunger longer.
Caractéristiques
I was given a 2 year old starter when I attended a bread making class. I have since maintained it for about half a year. You can say Zippy is now 3 years old. It is fruity with a wonderful aroma. Zippy is strong and can go without food for 2 weeks.
Goût et saveur
Recette
Ingrédients de base
- 50g Bread flour
- 50g Tap water
- 50g Starter
- 50g Bread flour
- 50g Tap water
- 50g Starter
- 50g Bread flour
- 50g Tap water
- 50g Starter
- 50g Bread flour
- 50g Tap water
- 150g Starter
- 150g Bread flour
- 150g Tap water
Ingrédients pour nourrir le levain
- 50g Water
- 50g Starter
- 50g Flour
1
Add in 50gms tap water to 50gm starter and stir slightly.
50g Water
50g Starter
2
Add 50gm flour and mix well
Leave it at room temperature for 1-2 hours at 29 deg C
Then move to chiller.
50g Flour
Méthode de travail
1
Bread Flour 50gm, water 50gm
Mix both together and cover loosely. Leave in a warm place.
50g Bread flour
50g Tap water
2
Day 1
Starter 50gm, Flour 50gm, water 50gm
Add water to starter, stir slightly then add flour and stir well. This is the first feed. Leave at room temperature for two hours then move it to the chiller at 3-5 deg C
50g Starter
50g Bread flour
50g Tap water
3
Day 2
Starter 50gm Flour 50gm water 50gm
Repeat same process as Day 1
There should be some activity with increase in volume.
50g Starter
50g Bread flour
50g Tap water
4
Day 3
Starter 50gm Flour 50gm Water 50gm
Repeat process as in day 2. There will again be yeast activity. This is a good sign as the mixture is getting stronger.
50g Starter
50g Bread flour
50g Tap water
5
Day 4
Starter 150gm Flour 150gm Water 150gms
This may be the final feeding if you find that the starter is becoming stronger. It can be ready for use the next day.
This will be the Mother Dough which you will continue to feed prior to using.
150g Starter
150g Bread flour
150g Tap water
Result
Sourdough sandwich bread
This is based on Teresa L Greenway's Soft Sandwich white loaf. I added toasted sunflower and pumpkin seeds.
Moon Magic Sourdough
Teresa Greenway's Moon Magic sourdough using 60% hydration Mother dough
