Âge
12Ans
Couleur
Pays d'origine Irlande
Taste
& Flavour
Mélange
25%
75%
Liquide
Farine
Autres
Bray Sourdough
Depuis 2013
I attended a sourdough bread course in Bath, in Richard Bertinet school. Changed the way I bake bread.
Caractéristiques
quite sour, smells strongly
Goût et saveur
Recette
Ingrédients de base
- 75% Flour
- 20% Water
- 5% Spelt flour
Ingrédients pour nourrir le levain
- % Strong whote flour
1
Feeding: 3 days before baking, on room temperature, then feeding it again 12 hours before putting the dough together.
% Strong whote flour
Méthode de travail
1
My sourdough consists of strong white flour, spelt flour, a spoonful of Irish honey (all organic) and water.
75% Flour
20% Water
5% Spelt flour
Result
Potato rolls
Made with cooked potato and cooking water, great way to use leftover starter. But bread is my favourite.
Commentaires
There is no greater joy than people loving the stuff you bake.