Âge
1ans
Couleur
Pays d'origine Royaume-Uni
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Crugybara
Depuis 2023
My fiancé - we both love sourdough and she essentially challenged me! On 30 August 2023 I took a sterilised jar and walked with it open throughout the house and garden that I grew up in to inoculate it with the wild yeast from my home. I named it 'Crugybara', a play on the village I grew up in, Crugybar, and the Welsh word for bread 'bara'. This is essentially 'home bread' to me.
Caractéristiques
It took a very long time to become 'reliable'. Even still it can be quite slow to reach peak but when it does it's super bubbly, very aromatic and tastes quite yoghurty. It's very pale and after a few days unfed in the fridge it smells very alcoholic.
Goût et saveur
Recette
Ingrédients de base
- 46g Matthews cotswold churchill white bread flour
- 4g Matthews cotswold stoneground strong wholegrain flour
- 50g Water
Ingrédients pour nourrir le levain
- 50g Water
- 46g Matthews cotswold churchill white bread flour
- 4g Matthews cotswold stoneground strong wholegrain flour
1
Jar removed from the fridge to come up to room temp.
To the starter jar I add:
50g of tap water (left out overnight to come up to room temp and 'gas-off')
46g of Matthews Cotswold Churchill White Bread Flour
4g of Matthews Cotswold Stoneground Strong Wholegrain Flour
Ingredients are mixed thoroughly. The jar is loosely sealed and allowed to ferment for 8-10 hours overnight at room temp.
50g Water
46g Matthews cotswold churchill white bread flour
4g Matthews cotswold stoneground strong wholegrain flour
Méthode de travail
1
Remove the starter jar from the fridge. At this point the jar contains roughly 1 tablespoon (20g) of sourdough starter. I let the sealed jar come up to room temperature (roughly 1 hour).
2
To the starter jar I add:
50g of tap water (left out overnight to come up to temperature and 'gas-off')
46g of Matthews Cotswold Churchill White Bread Flour
4g of Matthews Cotswold Stoneground Strong Wholegrain Flour
Ingredients are mixed thoroughly. The Jar is loosely sealed and allowed to ferment for 8-10 hours overnight at room temp.
46g Matthews cotswold churchill white bread flour
4g Matthews cotswold stoneground strong wholegrain flour
50g Water
3
When baking, I remove enough of the sourdough starter to leave roughly a tablespoon (20g) in the starter jar which then goes immediately back into the fridge sealed tight ready to be fed and used again when needed.