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

Viscosità

Sapore e aroma

Ricetta

Ingredienti di partenza

100% Bf
100% Water

Ingredienti per il rinfresco

50% Luana
100% Bf
100% H2o

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

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