Âge
10Ans
Couleur
Pays d'origine Royaume-Uni
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Forrest Starter
Depuis 2015
Liked the challenge
Caractéristiques
Steady and reliable
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
stored in the fridge but taken out and fed every 7 days. - discard 50% of the starter then add wholemeal flour (60g), strong white flour (40g) and tepid water. (100ml) mix well and cover.
Méthode de travail
1
In a large bowl mix 60g wholegrain flour, 40g strong white bread flour and 100ml luke warm water. Mix well and cover. Leave somewhere warm until fermentation has started.
2
Once fermentation has started feed every 24 hours by discarding 50% and adding 60g wholegrain flour, 40g strong white bread flour and 100ml water - mix well and cover - repeat for 7-10 days. Keep at room temperature. After 7-10 days it's ready to use.
Result
Sourdough scones and loaves
