Età
5Anni
Colore
Paese di origine Singapore
Taste
& Flavour
Miscela
50%
50%
Liquido
Farina
Altro
Marvin the Martian
dal 2019
I love bread and cooking. Had enough of cake like breads.
Caratteristiche
Abused and evolved tough sourdough. Never fridged, starved, drowned, in Singapore, never been below 28 degrees, usually at 30+ Been feed over the years different types of grains from different regions including generic plain flours, whole grain, dark rye, atta, chakki atta…. Traveling through Darwin’s Evolution chart.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 25% Plain flour 9%
- 25% Wholemeal Wheat Flour
- 50% Boiled tap water
Ingredienti per il rinfresco
- 20% Starter
- 40% Wheat flour
- 40% Water
1
Take most of old out (fry in pan for breakfast)
Add whole meal or plain flour
Room temp water
Mix
20% Starter
40% Wheat flour
40% Water
Metodo di lavorazione
1
Usually use whole-wheat, have been mixing flour from different regions of the world. Been had occasionally dark rye, chakki atta etc.
Over the years been turned to occasionally wet, sometimes extremely stiff.
Haven’t travelled much, lived all its life in Hot and Humid Singapore where weather rarely drops below 27 degrees at night.
25% Plain flour 9%
25% Wholemeal Wheat Flour
50% Boiled tap water
Result
B’s Bakery
Bread / Brötchen / Croissant / Pizza
