Perfekter Sauerteig
Alter
9Jahre
Farbe
Ursprungsland Australien
Geschmack
und Aroma
Mischung
66%
33%
Flüssigkeit
Mehl
Weitere
Elwyn
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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.
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
1
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
1
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.
Kommentare
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