Età
9Anni
Colore
Paese di origine Australia
Taste
& Flavour
Miscela
50%
50%
Liquido
Farina
Altro
MyFourthChild
dal 2016
A friend showed me her home made sourdough and I was keen to try my own. After a quick lesson I went home with some starter and never bought another loaf of bread.
Caratteristiche
A tasty , crispy crust. Soft interior with generous holes.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 50% Flour
- 50% Water
Ingredienti per il rinfresco
- 50% Flour
- 50% Water
1
Take out the fridge and feed 4-6 hours before I intend to mix my dough.
50% Flour
50% Water
Metodo di lavorazione
1
Feed 100g of starter with 100g water, 50g white flour, 50g wholemeal flour.
50% Flour
50% Water
Result
Spelt fruit loaf . White wheat & wholemeal spelt loaf. Coffee & walnut loaf. Croissants.
Multigrain with wheat, rye, spelt flour & soaked wheat berries. Honey & linseed spelt loaf. Pancakes. Waffles.
Commenti
There is nothing greater than being able to bake nourishing breads at home. It’s an honour to know I am continuing such an important tradition that I hope to one day teach my children.