Levain parfait
Âge
36Ans
Couleur
Pays d'origine Australie
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
Phoenicia
Depuis 1988
I like playing with cultures. Bread, beer, cheesemaking. Like to know what is in my food too. I like controlling what is on my food and I'm a cheap skate!
Caractéristiques
Not too sour flavour, good crumb, not too heavy texture (I like my honey on my toast not my lap). Very resilient!
Goût et saveur
Recette
Ingrédients de base
- 100% Bread flour
- 100% Water
Ingrédients pour nourrir le levain
- 100% Flour
- 100% Water
1
Remove about 2/3 of starter and add equal quantity by weight of bread flour and water.
100% Flour
100% Water
Méthode de travail
1
White organic bread flour and water that has been boiled and cooled. Mixed together in equal parts by weight. Store in fridge and remove and feed night before using. Use as required in recipe, reseed and when showing signs of activity put back into fridge. Repeat process before next bake.
100% Bread flour
100% Water
Result
Bread, baguettes, rolls, focacia, pizza, cakes.
This starter can be used in any baking at all.
Commentaires
Having trouble loading photos. Will get back to that!
Hi,
Thank you for sharing, 2 questions:
1)Why boil and cool?
2) When you feed, are you continuing to use bread flour or all purpose flour?
I am new and learning, thank you,
Amora