Levain parfait
Âge
15Ans
Couleur
Pays d'origine Australie
Taste
& Flavour
Mélange
33%
66%
Liquide
Farine
Autres
beestje
Depuis 2009
Having moved from Europe to Australia I missed the flavoursome European breads so started making my own bread and then moved on to sourdough bread
Caractéristiques
Very fruity smell, not overly acidic. Allowing for very long fermentation when kept in the fridge
Goût et saveur
Recette
Ingrédients de base
- 50% Water
- 50% Rye
- 50% White flour
Ingrédients pour nourrir le levain
- 100% Mixed flours
- 50% Water
1
Mix the stiff starter with water to hydrate it before kneading in the flours.
100% Mixed flours
50% Water
Méthode de travail
1
This is a stiff starter, that is always in the fridge.
I only feed it every 2-4 weeks and use a bit of the stiff starter to make up a 100% hydration starter at room temperature, about 12 hours before I make the dough
50% Water
50% Rye
50% White flour
Result
Bread
The bread I bake most days,
about 70% hydration, 20% wholemeal, 5-10% rye.
Commentaires
The sourdough I make has changed in flavour since I started milling my own flour
I have now moved to Mount Tamborine and received some new starters during my stay in The Netherlands, I can't wait to check them out and see if there are any differences in flavour