Edad
11Años
Color
Country of origin Malasia
sabor
& aroma
Mezcla
90%
10%
Líquida
Harina
Otros
Bella
desde 2013
I have a very sensitive and weak stomach. I can't eat quick yeasted bread. I remembered the store bought doughnut caused me puked after consumed. Any bread that doesn't goes through proper fermentation will irritate my stomach and i will keep burping. My first hybrid sourdough bread was given by my neighbor and i was so impressed that it doesn't irritated my stomach.
Características
It always give my bread very good oven spring, dark in color, lot of bird eyes and well aerated crumb. Very satisfaction every time i see my bread has beautiful hue and ear.
gusto
Receta
Ingredientes de partida
- 15g Raisin
- 125g Water
ingredientes de alimentación
- 125g Bread flour
- 125g Water
1
I started my levain Bella 3 1/2 years ago by using California Golden Raisins. I maintained Bella at RT 28C for initial first 3 weeks with 2 feedings at interval 12 hours per day. Bella grows strong and vigorously. Recently i converted my Bella into 50% hydration. Mineral water and good grade of bread flour used in my daily feeding.
125g Bread flour
125g Water
método de trabajo
1
Day 1: 10 raisins soaked in 125gr mineral water. Keep in a plastic box with a lid
Day 3: add 125gr of bread flour. Mix
Day 4: add 125gr of bread flour and 125gr of water. Mix
Day 5: take the raisins out. Give it a gentle stir and ready to use
Day 5: After using, weigh the rest and add half of its weight water and another half of flour.
15g Raisin
125g Water
2
In order to build up the strong foundation of my starter, i feed it at 100% hydration twice a day and keep it in room temperature 28-30C for 3 weeks before i put it into refrigerator. I didn't retard my sourdough more than 12 hours initially. The result is kinda good for beginner like me that time.
Result
Sweet Pepper and cheese Ciabatta, KamutSpeltRyeQuinoa, Pancake, Kugelhopf
1.Ciabatta - breadandcompanatico recipe
3. Pancake- wildyeastblog recipe
4. Kugelhopf - Tartine
Doughnut/MultigrainsRoll/AppleCinnamon/LiegeWaffle
1. Doughnut - BreadandCompanatico
3. Apple&CinnamonSandwich - wileyeastblog
4. LiegeWaffle - SmittenKitc
Bagels,SorghumPorridge, Multigrains&Spelt. Freshly Milled RedFife&Rye
1. Bagels - wildyeastblog
2. Sorghum Porridge - abreaducation.com
3. My recipe
4. My recipe - freshly milled grains
ChinesePao/Pannetton/Scone/Rye
It's amazing to see the end products. The power of natural yeast and bacteria enable me to bake freely&endless.
Comentarios
I managed to convert my whole family members to eat my sourdough bread and they love it. I hope more people to get know of the benefit of eating sourdough bread.