Âge
6Ans
Couleur
Pays d'origine Australie
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
"SPONGEBOB"
Depuis 2018
I loved buying Sourdough but it cost me $8-9 twice a week. I have a fluctuating income so decided to try and make my own bread and that's how I started.
Caractéristiques
I bake a Boule in a Lodge Combo Dutch Oven and or a Batard and Baguettes on a newly purchased 38x33 0.6cm Bakers Steel . I use sauna stones from Sauna HQ Melbourne for steam!
Goût et saveur
Recette
Ingrédients de base
- 100g Whole wheat organic
- 100g Bakers flour
Ingrédients pour nourrir le levain
1
Méthode de travail
1
July 2018
Day 1.
1/2 Cup Whole Wheat Organic Flour
1/2 Cup Unsweetened Pineapple Juice
Day 3
3 tbs Baking Flour
2 tbs Filtered Water
3 tbs Existing Starter Culture
Day 4
Discard all but 2-3 tbs Starter
Feed with Whole Wheat Flour
Day 5
Discard all but 2-3 tbs Starter
continue to feed with Bakers Flour and Filtered Water.
100g Whole wheat organic
100g Bakers flour
Result
Baguettes & Pizza
I sometimes create a sponge to make Baguettes and pizza bases!
Commentaires
I enjoy the challenge of baking and perfecting loaves, baguettes and pizzas. Recently we had a heat wave in Sydney and I experienced how the room temperature affected my loaf shaping, which totally collapsed in the heat. When I checked the wall thermometer I realized it was 30degrees Celsius in the kitchen! The other thing I have discovered with my Starter is that it is rising well beyond height of the banneton after 12 hours in the fridge! Super crazy.
It is nearly the end of the first week of January 2021 and wish everyone across the globe best wishes. Keep baking and stay safe! Lani
It is now May 2021 and loaves are now starting to take on a Malt flavor which possible comes from using a straight 50/50 Rye / Wholewheat mix!