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.

Charakteristische Eigenschaften

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

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% Flour
50% Water

Zutaten für die Auffrischung

50% Flour
50% Water

Take out the fridge and feed 4-6 hours before I intend to mix my dough.

50% Flour 50% Water

Aufarbeitung

Feed 100g of starter with 100g water, 50g white flour, 50g wholemeal flour.

50% Flour 50% Water

Ergebnis

Spelt fruit loaf . White wheat & wholemeal spelt loaf. Coffee & walnut loaf. Croissants.

Multigrain with wheat, rye, spelt flour & soaked wheat berries. Honey & linseed spelt loaf. Pancakes. Waffles.

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Kommentare

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.