Age
8Years
Color
Country of origin Malaysia
Taste
& Flavour
Mixture
Unknown
Liquid
Flour
Other
Butterfly Pea
Since 2016
Healthy consumption
Characteristics
The speciality of the starter I'm using was butterfly pea flowers. I enzymes the flowers for about 4-5 days. I then took the liquid add into my starter during my feeding. I've extracted butterfly pea flowers liquid instead normal water For my mixing flour. I've prepared a separated basic white dough to laid on my butterfly pea dough and folded as Batard and bring to baked. Love the end result.
Taste & flavour
Recipe
Starting ingredients
Feeding ingredients
- 100% 100
1
100% 100
Working method
1
400g Japanese flour
80g Starter 20%
290g water 75%hydration
8.8g Salt 2%
Result
Butterfly Pea Flowers Sourdough Bread
I'm using 100% Japanese flour, protein content 12% ash 0.4 and the texture absolutely soft and spongey.
