Âge
8Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
Fluffy
Depuis 2016
Just love all aspects of bread baking.
Caractéristiques
This sourdough was originally created to make panettone, but has turned out so well have decided to keep it going through out the year for various breads.
Goût et saveur
Recette
Ingrédients de base
- 50% Apple juice
- 50% Unbleached high gluten flour
Ingrédients pour nourrir le levain
1
Discard all but 2 Tablespoons of starter. Add four and water for a 50% hydration. Mix thoroughly and cover.
Méthode de travail
1
Mix a 50 % hydration starter using first 2 days organic fresh pressed apple juice and unbleached high gluten four. Refresh starter every 12 hours for the first 24 hours.
50% Apple juice
50% Unbleached high gluten flour
2
Each successive day refresh at least every 12 hours retaining only a couple tablespoons of starter and again staying at a 50% hydration. Continue this until starter is tripling in about a 4 hour period.
Result