Età
8Anni
Colore
Paese di origine Regno Unito
Taste
& Flavour
Miscela
100%
Liquido
Farina
Altro
Mabel
dal 2016
I baked yeasted bread for many years but was getting bloated even with homemade so i read up about sourdough and decided to give it a go
Caratteristiche
Very reliable with a slightly paint like smell, bubbles up to peak within 6 hours
Sapore e aroma
Ricetta
Ingredienti di partenza
- 100% Strong white flour
- 100% Water
- 20% White rye flour
Ingredienti per il rinfresco
1
I bake 3 times a week and feed my starter in the morning and by 3pm it’s ready to use
Metodo di lavorazione
1
I built my starter over 3 weeks by using equal amounts of strong white flour and cooled boiled water and occasionally added a teaspoon of white rye too
100% Strong white flour
100% Water
20% White rye flour
2
I discard by half when it reaches 150g and tend to keep 75 grams