Âge
8Ans
Couleur
Pays d'origine Royaume-Uni
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
Mabel
Depuis 2016
I baked yeasted bread for many years but was getting bloated even with homemade so i read up about sourdough and decided to give it a go
Caractéristiques
Very reliable with a slightly paint like smell, bubbles up to peak within 6 hours
Goût et saveur
Recette
Ingrédients de base
- 100% Strong white flour
- 100% Water
- 20% White rye flour
Ingrédients pour nourrir le levain
1
I bake 3 times a week and feed my starter in the morning and by 3pm it’s ready to use
Méthode de travail
1
I built my starter over 3 weeks by using equal amounts of strong white flour and cooled boiled water and occasionally added a teaspoon of white rye too
100% Strong white flour
100% Water
20% White rye flour
2
I discard by half when it reaches 150g and tend to keep 75 grams