Âge
12Ans
Couleur
Pays d'origine Royaume-Uni
Taste
& Flavour
Mélange
60%
40%
Liquide
Farine
Autres
Alan Partridge
Depuis 2013
i became interested in bread about 11 or 12 years about, my interest in sourdough was inspired by various baking books, principally Dan Lepard
Caractéristiques
I tend to do a warm bulk ferment and retard once shaped. It gives a very mild acidity with a good open texture
Goût et saveur
Recette
Ingrédients de base
- 150% Water
- 50% Organic white flour
- 25% Organic dark rye flour
- 25% Organic wholemeal flour
Ingrédients pour nourrir le levain
1
feed every8-12 hrs at 100% hydration
Méthode de travail
1
Mix a blend of organic flours together with water. in a very loose batter
150% Water
50% Organic white flour
25% Organic dark rye flour
25% Organic wholemeal flour
2
Once doubled in volume add same flour blend but reduce water to 100% hydration
3
Once doubled in volume add same flour blend but reduce water to 100% hydration