Mükemmel Ekşi Maya
Karışım
40%
40%
20%
Sıvı
Un
Diğer
Canoe Creek Sourdough
1987 'dan beri
Experimentation with something other than commercial yeasts. It has most certainly changed since it came to live with me.
Özellikleri
Slightly sour in a way that emphasizes the flavour of the wheat. It has a fruity, yeasty nose and a slow bubbling that reminds me of lava flowing. The baked bread has a mild cheesiness that makes it very hearty.
Lezzet ve Tat
Tarif
Başlangıç malzemeleri
- 20% Starter
- 40% Water
- 40% Whole wheat flour
Besleme malzemeleri
- 20% Starter
- 40% Water
- 40% Whole wheat flour
1
Take the container from the refrigerator. Bring it to room temperature. Scrap into a large bread bowl. Add twice the volume in filtered water. Add twice the starter volume in whole wheat flour. beat together using a large French whisk. Place in a warm spot, covered. Wait for it to wake up.
When bubbly, add more flour and water to keep the consistency consistent.
20% Starter
40% Water
40% Whole wheat flour
Çalışma yöntemi
1
Starter, initially from a friend, but has been lurking in my kitchen and refrigerator for years. The only thing that it has been fed is filtered water and whole wheat prairie flour in equal amounts.
20% Starter
2
Filtered water.
40% Water
3
Whole wheat flour from Canadian prairie wheat, Federated Coop house brand. 13% protein.
40% Whole wheat flour
Result
Bread
In a number of forms, from boules to loaves to sticks, bread is the most popular for myself and others who eat it..
Bagels
Sourdough is well suited to a retarded overnight rise.
Yorumlar
The sourdough may have started in France, but it now lives happily in Vancvouer, BC, Canada.