Âge
6Ans
Couleur
Pays d'origine Canada
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Brunhilde
Depuis 2018
We wanted to start making our own bread and thought it would be fun to try fermenting and baking our own sourdough. We bake at least 1 big loaf per week. Sometimes we also use the starter to make biscuits, muffins, pancakes and even cookies!
Caractéristiques
Nice yeasty smell, slightly sour but warm with notes of cereal. Depending on time of day can also notice fruity notes and some very slight hints of cheese.
Goût et saveur
Recette
Ingrédients de base
- Cup Unbleached, no additive, whole wheat flour
- _none Water
Ingrédients pour nourrir le levain
1
1/16th - 1/4 cup of whole wheat flour every 24 hours, with ~1/16th - 1/4 cup filtered water, still to make sure it is fully incorporated. Re-cover with tea towel.
Méthode de travail
1
Start with 1 cup unbleached, no additive Canadian Whole Wheat flour.
Cup Unbleached, no additive, whole wheat flour
2
Add filtered water until just before a complete slurry is achieved. Consistency is like paste.
_none Water
3
Let sit in bowl with a tea towel cover, on counter away from drafts or direct sunlight for 3-4 days until bubbles start to form and yeasty/bready smell begins to develop.
4
Continue feeding 1/16th cup of whole wheat flour every 24 hours, with 1/4 cup filtered water, still to make sure it is fully incorporated.
Result
Whole Wheat Bread
Whole Wheat Atta Flour Loaf
During the first wave of CV19 we ran out of regular flour in stores in Alberta...so we used Atta!
Chapati
Indian style Chapati