Lievito madre perfetto
Età
12Anni
Colore
Paese di origine Sudafrica
Taste
& Flavour
Miscela
49%
49%
2%
Liquido
Farina
Altro
Eve
dal 2012
My wife was a trained culinary chef and she became passionate about bread baking when she was growing up. I got the bug from her.
Caratteristiche
Eve loves to be fed. After feeding she goes into a feeding frenzy and can mature in as little as 4 hours if she has been fed regularly. After hibernating in the fridge she yields lovely tangy loaves. She has a nice ripe fruit flavour when kept and fed at room temperature.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 100% Stoneground flour
- 100% Water
- 5% Apple
Ingredienti per il rinfresco
- 100% Stoneground flour
- 100% Water
- 20% Mother culture
1
Discard about 80% and then feed at 100% hydration.
100% Stoneground flour
100% Water
20% Mother culture
Metodo di lavorazione
1
Our sourdough culture was started in 2012 (6 years ago) using wholewheat stoneground flour, water and some chopped up apple. It was about a 2 week process to get it started, and we've been baking ever since. We also run sourdough bread courses and give some of eve away to each person. So Eve is really the mother of many!
100% Stoneground flour
100% Water
5% Apple
Result
Potato Sourdough
Roast potatoes with wholewheat and white stoneground flour
