Età
10Anni
Colore
Paese di origine Isole Cook
Taste
& Flavour
Miscela
100%
Liquido
Farina
Altro
Luana
dal 2014
To create an income for my family and to offer a healthier option for consumers. Originally we started baking in a cob oven but recently have switched to commercial oven .
Caratteristiche
Tangy robust strong surviver sums up the starter ... our breads are fluffy moist pleasantly sour excellent crust baked to perfection
Sapore e aroma
Ricetta
Ingredienti di partenza
- 100% Bf
- 100% Water
Ingredienti per il rinfresco
- 50% Luana
- 100% Bf
- 100% H2o
1
Weigh 400g starter add 800g water and 800g flour mix until lump free and place in clean vessel and repeat 3 more times to complete 8 kilos of fed starter
50% Luana
100% Bf
100% H2o
Metodo di lavorazione
1
We make 4 to 5 100% sourdough breads that we sell a local farmers market. We also make hybrid breads using starter and yeast.Our beloved Luana is going on 11 years with us.She is from white wheat flour,fed twice a week at a 1:2:2 ratio, for the moment we use 8 kilos of srarter one day and only 3 kilos the other bake day. We also recently have created an all rye starter as well.
100% Bf
100% Water
Result
Breads, pizza , crepes
Breads as earlier metioned soft tangy crumb and a blistering crust. Pizzas soft yet crunchy crust
Crepes tangy soft
Commenti
Please let me know if I have unknowingly made any mistake in filling in the questions.
Hope to hear back soon. Until then keep baking