혼합물

100%
액체(리퀴드) 밀가루 기타
les bibites

Preserve your sourdough for the future

Create your own Explore sourdough library

2012 이후

Reading an article by Hugh Fearnley Whittingstall in the Guardian

특징

I have two cultures which behave differently. One is twice a slow as the other. When making a bread I use most often the fast one, which takes about 4-6 hours to come to full bubble strength after adding flour and water. I always test the readiness by flotation in water. When it does that I use the required quantity of starter for the bread and leave the rest for a (well-deserved) repose.

맛과 풍미

레시피

시작하는 원료

  • 50% Canadian strong bread flower
  • 50% Bottked spring water

먹이재료

  • 50% Candian strong bread flower (white)
  • 50% Bottled spring water
1
As indicated above
50% Candian strong bread flower (white) 50% Bottled spring water

작업방식

1
I mostly use untreated Canadian strong bread flower which I get from Waitrose and refresh the starter every 24 hours. It has 100% hydration. I use bottled spring water. The amounts I add are not precise, but roughly 100g each at each step.
50% Canadian strong bread flower 50% Bottked spring water

Result

Pain de Campagne type of bread and baguettes

I use a mixture of spelt (10%), wholemeal flour (10%) and strong white flour (80%) to make bread

Preserve your sourdough for the future

Create your own Explore sourdough library

의견

The bread has a good rise, a good distribution of the mie and a good crust, and is not highly acidic, rather sweet tasting. The mie has a nice gloss.