MyFourthChild recipe

MyFourthChild

Perth, 澳大利亚
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打印

年龄

8年
颜色

原产国 澳大利亚

Taste
& Flavour

亚洲
澳大利亚
南极洲
非洲
欧洲
北美洲
南美洲

全世界的酸面团

  • 3005 酸面团
  • 112 国家
  • 2502 城市

混合物

50%
50%
流体 粉 其他
MyFourthChild

保存您的酸面团，以备将来使用。

Create your own Explore sourdough library

自2016以来

A friend showed me her home made sourdough and I was keen to try my own. After a quick lesson I went home with some starter and never bought another loaf of bread.

特性

A tasty , crispy crust. Soft interior with generous holes.

味道

MyFourthChild top shot
MyFourthChild jar shot
MyFourthChild front shot
MyFourthChild rising shot

配方

起始配料

  • 50% Flour
  • 50% Water

喂养配料

  • 50% Flour
  • 50% Water
1
Take out the fridge and feed 4-6 hours before I intend to mix my dough.
50% Flour 50% Water

制作方法

1
Feed 100g of starter with 100g water, 50g white flour, 50g wholemeal flour.
50% Flour 50% Water

Result

Spelt fruit loaf . White wheat & wholemeal spelt loaf. Coffee & walnut loaf. Croissants.
MyFourthChild first overview
MyFourthChild second overview
MyFourthChild first slice
MyFourthChild second slice

Multigrain with wheat, rye, spelt flour & soaked wheat berries. Honey & linseed spelt loaf. Pancakes. Waffles.
MyFourthChild first overview
MyFourthChild second overview
MyFourthChild first slice
MyFourthChild second slice

保存您的酸面团，以备将来使用。

Create your own Explore sourdough library

评论

Kirsty Foreman

There is nothing greater than being able to bake nourishing breads at home. It’s an honour to know I am continuing such an important tradition that I hope to one day teach my children.