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Island Bay

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С 2014

I was interested in making bread that had local flavour characteristics. The flour is grown far away but I thought the flavour of the yeasts would be from air in our kitchen.

Характеристики

My bread is made over a long period. I feed the starter in the evening and let it develop overnight. In the morning I form a dough, let it sit for forty five minutes then mix salt in and work the dough a little. It gets put into the fridge for the day. In the afternoon or evening I bring it out and let it rise. It gets shaped and set to relax and rise a little more then baked.

Вкус и аромат

Island Bay top shot
Island Bay jar shot
Island Bay front shot
Island Bay rising shot

Рецептура

Ингредиенты для стартера

  • 250g Whole flour
  • 250g Plain white
  • 265g Water
  • 135g Starter
  • 10g Salt

Ингредиенты для обновления

1
Move sourdough from fridge to mixing bowl. Combine with flour and water. Typically 2 part starter, 2 part flour, 3 part water.

Метод работы

1
I typically use a 5:3 ratio of flour and liquid. I use a 1:1 wholewheat and plain flour. At different times I will use fresh whey instead of water. Whey bread tends to be sourer and denser than I usually want, so it is not made often but I assume that my sourdough will have a lot of lactobacillus species.
250g Whole flour 250g Plain white 265g Water 135g Starter 10g Salt

Result

crumpets

These simple batters are so much tastier when they are made with a sourdough starter.

pancakes

In Australian and New Zealand pancakes are similar to crepes.

pikelets

Pikelets are a delicious snack that is very easy to prepare. Sourdough starter gives them a more complex flavour.

Bread

A simple 50% wholemeal loaf that is good for sandwiches and toasting.
Island Bay Bread first overview
Island Bay Bread second overview
Island Bay Bread first slice
Island Bay Bread second slice

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