I love baking and the science behind it. Enzyme activity and fermentation process are wonderful and you can manipulate and play with results when you have an understanding of what is happening. Baking sourdough- you constantly learn and evolve.

Charakteristische Eigenschaften

Elwyn aroma; Cereal and Fruity with straw, hay, grass and rye, as well as apple, lime and sultana all present. Mostly cereal in aroma. Elywn flavour; Cereal, Fermented and Fruity. raisins, sweet fruity lime, fermented dairy slightly present. palette finishes with a sweet citric note.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% Stoneground heratige flour
50% White bakers flour
100% Elwyn
100% Water

Zutaten für die Auffrischung

100% Elwyn
100% Water
50% White bakers flour
50% Stoneground white flour

Elwyn is brought out of the fridge each morning approx. 45-60 minutes before required to use. Elwyn is then weighed out for the dough. The remainder of Elwyn is weighed out for feeding and the rest discarded. Elwyn is fed using the recipe below. The water used is between 25 & 28 deg C. Elywn is kept out of the fridge for 45-60 minutes after feeding, before back in the fridge until next feed

100% Elwyn 100% Water 50% White bakers flour 50% Stoneground white flour

Aufarbeitung

Sydney metro grown apples and pears used to crush and ferment. 1 litre of strained juice used to begin the starter. 1kg flour used with the 1 litre strained juice. Australian milled flour used. Stoneground white and Bakers flour- 500g of each flour used to make up the 1kg. Once starter doubled in size half discarded and fed using the provided recipe.

50% Stoneground heratige flour 50% White bakers flour 100% Elwyn 100% Water

Ergebnis

Elywn Sourdough

Aroma = fruity, cereal, durum wheat. Flavour = cereal, lactic/citric, malty, with crust of caramel/malt/honey.

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Kommentare

Steven Anderson