Alan Partridge recipe

Alan Partridge

Llangorse, United Kingdom

Mixture

60%
40%
Liquid Flour Other
Alan Partridge

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Since 2013

i became interested in bread about 11 or 12 years about, my interest in sourdough was inspired by various baking books, principally Dan Lepard

Characteristics

I tend to do a warm bulk ferment and retard once shaped. It gives a very mild acidity with a good open texture

Taste & flavour

Recipe

Starting ingredients

  • 150% Water
  • 50% Organic white flour
  • 25% Organic dark rye flour
  • 25% Organic wholemeal flour

Feeding ingredients

1
feed every8-12 hrs at 100% hydration

Working method

1
Mix a blend of organic flours together with water. in a very loose batter
150% Water 50% Organic white flour 25% Organic dark rye flour 25% Organic wholemeal flour
2
Once doubled in volume add same flour blend but reduce water to 100% hydration
3
Once doubled in volume add same flour blend but reduce water to 100% hydration

Preserve your sourdough for the future

Create your own Explore sourdough library