Age
12Years
Color
Country of origin Australia
Taste
& Flavour
Mixture
66%
33%
Liquid
Flour
Other
Marion
Since 2012
I moved to a rural community - no shops, definitely no bakeries so had to learn to bake and sourdough was the obvious choice. I started with baking bread and once I'd nailed that and found a market, I started on croissants, gradually building up to 100% sourdough (i.e. no yeast). They remain a challenge..
Characteristics
Marion produces a loaf with a lightly sour flavour and perfect crust but she stars in croissants. Croissants baked with Marion (no yeast) are moist, have perfect layers and exceptional flavour. Marion was shared around our community when COVID struck and the locals learned to bake beautiful bread with her. She is a legend!
Taste & flavour
Recipe
Starting ingredients
- 20g Wholemeal spelt (laucke)
- 80g Bakers flour (tasmanian)
- 100g Water (marion bay rainwater)
- 100g Old starter
Feeding ingredients
1
Marion comes out of fridge until she returns to room temperature (varies 17-25o).
100g of starter is mixed with 20g spelt, 80g bakers flour and 100g of rainwater at approx. 25o. She is left at room temperature until bubbling and increased by approx. 1/2, then returned to fridge.
Marion is fed 1-2 times per week when unused but prior to a market/big bake, she will be fed daily for 4 days (min.)
Working method
1
Marion is fed with Laucke wholemeal spelt, Tasmanian Flour Mills premium bakers flour (11.5% protein) and Marion Bay (Tas) rainwater
20g Wholemeal spelt (laucke)
80g Bakers flour (tasmanian)
100g Water (marion bay rainwater)
100g Old starter
Result
Croissants
Marion makes croissants sans yeast - pain au choc, Danishes, almond, morning buns, plain, pain aux raisins and more
