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.

특징

A tasty , crispy crust. Soft interior with generous holes.

점도

맛과 풍미

레시피

시작하는 원료

50% Flour
50% Water

먹이재료

50% Flour
50% Water

Take out the fridge and feed 4-6 hours before I intend to mix my dough.

50% Flour 50% Water

작업방식

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.

Preserve your sourdough for the future

Create your own Explore sourdough library

의견

Kirsty Foreman

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.