Возраст
8года
цвет
Страна происхождения Австралия
Taste
& Flavour
Смесь
50%
50%
жидкость
муку
Другой
PeterPan
С 2016
Love baking bread and love eating sourdough. I've been baking bread for 20 years.
Характеристики
Nice sour tang, very vigorous
Вкус и аромат
Рецептура
Ингредиенты для стартера
- 50% Biodynamic rye grain
- 50% Biodynamic stoneground wheat bakers flour
- 100% Boiled tap water
Ингредиенты для обновления
- 50% Biodynamic rye grain
- 50% Biodynamic stoneground bakers flour
- 100% Boiled water
1
Feed 50% rye flour, 50% bakers flour and 100% water. Stir well.
50% Biodynamic rye grain
50% Biodynamic stoneground bakers flour
100% Boiled water
Метод работы
1
Very vigorous 100% hydration starter which is quite sour
50% Biodynamic rye grain
50% Biodynamic stoneground wheat bakers flour
100% Boiled tap water
2
I grind my rye grain as I find my starter thrives on it, I haven't had any luck with packaged rye flour. Boiled water is also better than tap water.
Result
Sourdough pancakes
Yummy sourdough pancakes made with the collected discard. Added to melted butter and beaten eggs.
