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混合物
75%
25%
流体
粉
其他
Betty
自2012以来
A doctor told me I probably was gluten intolerant and should stop eating bread. I LOVE bread so I decided to try every means to eat bread. After moving over to only sourdough I haven't had to see the doctor again. And now I only eat proper handmade bread with few ingredients.
特性
My sourdough yields breads and baked goods with a complex flavour. My bakes are never sour but rather sweet and nutty tasting. My sourdough seems to be able to handle just about anything; months of neglecting, irregular feedings, being left too close to the warm stove.. it always becomes it's bubbly self again.
味道
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配方
起始配料
- 50g Water
- 25g Organic whole wheat
- 25g Organic flour
喂养配料
- 100% Water
- 50% Organic whole wheat flour
- 50% Orgnaic flour
1
I feed my sourdough morning and evening. Sometimes if I know I won't bake for two or three days I feed it once a day. If I'm busy I keep it in the fridge so I won't end up with excess starter. I try and feed it about 3-4 hours before I intend to bake from it, to get a sweet flavour.
100% Water
50% Organic whole wheat flour
50% Orgnaic flour
制作方法
1
I feed my starter with equal amounts of water and flour. I prefer my sourdough to be equal amounts of wanter vs. flour. I also feel that my starter ferments better when I use organic flour, esp. whole wheat flour.
50g Water
25g Organic whole wheat
25g Organic flour
Result
Sourdough crips
These are thin crackers, perfect for excess starter
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Liquorice rolls
These are buns, like cinnamon rolls, but instead of cinnamon I used liquorice. They're lovely!
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San Fransisco bread with enkir flour
This is my favorite bread recipe. The classic San Frasisco loaf but with enkir flavour. Yields a lovely dark nutty loaf
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