Âge
12Ans
Couleur
Pays d'origine Royaume-Uni
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Worcester
Depuis 2012
Moving back to the UK after living in Munich, Germany for 13 years where I had become accustomed to a tradition and culture of baking superb sourdough breads and, at that time, (2000), sourdough not being readily available to buy in England as it is today.
Caractéristiques
Initially, when the starter was young i.e. in the first 3-4 years, it smelt of apple when fermentation took place but with time it now smells more like the flour yeasts that seem to have become dominant.
Goût et saveur
Recette
Ingrédients de base
- g 1 unsprayed, organic, unwashed worcester pearmain apple, 400g dark organic rye flour
Ingrédients pour nourrir le levain
1
I use 200g of starter for each loaf which I then feed by returning 150g of organic dark rye flour and water to the starter.
Méthode de travail
1
A sourdough derived from the yeasts growing on an old, garden grown, English variety of apple..the "Worcester Pearmain", hence my starters name and, an organic dark rye flour from Shipton Mill Miller's in the UK.
g 1 unsprayed, organic, unwashed worcester pearmain apple, 400g dark organic rye flour