Âge
3Ans
Couleur
Pays d'origine Royaume-Uni
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Gaia
Depuis 2021
I had previously purchased a starter but wanted to create my own. I fell in love with the taste and texture of sourdough awhile ago and find it more digestible. It's a very life affirming and basic ritual making good bread.
Caractéristiques
Gaia was slow to get to the excited stage due to our cold climate however she has aged beautifully. She's an earth mother with a mild but moreish flavour. She is a wild Highland child.
Goût et saveur
Recette
Ingrédients de base
- 60g Flour
- 60g Water
Ingrédients pour nourrir le levain
- 60g Flour
- 60g Water
1
I remove roughly half of my starter daily and replace with 60g all purpose flour and 60g boiled water and cold tap water. Our water comes from a local bore hole. The starter was created first with wholemeal flour until it became active.
60g Flour
60g Water
Méthode de travail
1
Started with Canadian Strong Wholemeal Flour until active then fed daily with 60g all purpose flour and 60g water
60g Flour
60g Water
Result
50/50 Wholemeal & White loaf
Deep dark crusted loaf with a lovely nutty sweet and sourness
Commentaires
Early days and still experimenting
Baguettes next