![Katla recipe](https://thesourdoughquest.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/default/avatar_sourdough2.jpg?itok=KoL3bPM2)
Mischung
66%
33%
Flüssigkeit
Mehl
Weitere
Katla
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A new restaurant I was working at wanted to explore breads.
Charakteristische Eigenschaften
It grows quick and tends to work well with any flours. We also tend to take our starter we would toss in our muffins and cookies, where it gives a great, deep lactic flavour.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 50% Pineapple juice
- 100% Spelt flour
Zutaten für die Auffrischung
1
75g starter, 150g whole grain wheat flour, 150mL filtered water, every few weeks as we're not doing much bread production at the moment.
Aufarbeitung
1
Combined equal parts fresh pineapple juice and organic spelt flour from Oak Manor farms in London, Ontario.
50% Pineapple juice
100% Spelt flour
2
Rested for 2 days at counter temp before beginning feeding with water and additional spelt flour.