Età
3Anni
Colore
Paese di origine Regno Unito
Taste
& Flavour
Miscela
50%
50%
Liquido
Farina
Altro
Gaia
dal 2021
I had previously purchased a starter but wanted to create my own. I fell in love with the taste and texture of sourdough awhile ago and find it more digestible. It's a very life affirming and basic ritual making good bread.
Caratteristiche
Gaia was slow to get to the excited stage due to our cold climate however she has aged beautifully. She's an earth mother with a mild but moreish flavour. She is a wild Highland child.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 60g Flour
- 60g Water
Ingredienti per il rinfresco
- 60g Flour
- 60g Water
1
I remove roughly half of my starter daily and replace with 60g all purpose flour and 60g boiled water and cold tap water. Our water comes from a local bore hole. The starter was created first with wholemeal flour until it became active.
60g Flour
60g Water
Metodo di lavorazione
1
Started with Canadian Strong Wholemeal Flour until active then fed daily with 60g all purpose flour and 60g water
60g Flour
60g Water
Result
50/50 Wholemeal & White loaf
Deep dark crusted loaf with a lovely nutty sweet and sourness
Commenti
Early days and still experimenting
Baguettes next