Âge
10Ans
Couleur
Pays d'origine Royaume-Uni
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
George
Depuis 2014
I have always liked the idea of making things from scratch and how much more 'from scratch' can you get than sourdough?
Caractéristiques
White flour starter which I feed by eye, adding a couple of spoons of bread flour and enough water to make it the right consistency. It's neither 100% hydration nor, strictly speaking, a 'stiff' levain; it's probably about 80-85% hydration. Between bakes (which can be weeks) I keep George in the fridge.
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
Take starter from the fridge.
2
Pour away any hooch and potentially remove the top layer if it's gone grey.
3
Add one or two spoons of white bread flour.
4
Add a little water and stir. Keep adding water until the right consistency is reached.
Méthode de travail
1