Lievito madre perfetto
Età
15Anni
Colore
Paese di origine Australia
Taste
& Flavour
Miscela
33%
66%
Liquido
Farina
Altro
beestje
dal 2009
Having moved from Europe to Australia I missed the flavoursome European breads so started making my own bread and then moved on to sourdough bread
Caratteristiche
Very fruity smell, not overly acidic. Allowing for very long fermentation when kept in the fridge
Sapore e aroma
Ricetta
Ingredienti di partenza
- 50% Water
- 50% Rye
- 50% White flour
Ingredienti per il rinfresco
- 100% Mixed flours
- 50% Water
1
Mix the stiff starter with water to hydrate it before kneading in the flours.
100% Mixed flours
50% Water
Metodo di lavorazione
1
This is a stiff starter, that is always in the fridge.
I only feed it every 2-4 weeks and use a bit of the stiff starter to make up a 100% hydration starter at room temperature, about 12 hours before I make the dough
50% Water
50% Rye
50% White flour
Result
Bread
The bread I bake most days,
about 70% hydration, 20% wholemeal, 5-10% rye.
Commenti
The sourdough I make has changed in flavour since I started milling my own flour
I have now moved to Mount Tamborine and received some new starters during my stay in The Netherlands, I can't wait to check them out and see if there are any differences in flavour