Età
8Anni
Colore
Paese di origine Australia
Taste
& Flavour
Miscela
50%
50%
Liquido
Farina
Altro
Rise N Shine
dal 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.
Caratteristiche
Every loaf of bread/roll/croissant is different. No matter how hard I try, nature rules.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 50% Flour
- 50% Liquid
Ingredienti per il rinfresco
- 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
Metodo di lavorazione
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