Âge
4Ans
Couleur
Pays d'origine Royaume-Uni
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
Johnny
Depuis 2020
Sourdough baking combines science, craft and culture.
Caractéristiques
Good leavening activity. Relatively mild with some fruity notes. Acidity is dominated by acetic acid influence.
Goût et saveur
Recette
Ingrédients de base
- 100% Wheat flour type 550
- 70% Filtered water
Ingrédients pour nourrir le levain
- 40% Strong white flour
- 30% Wheat flour type 550
- 30% Wholewheat flour
- 100% Water
1
After storage in the fridge for 1-2 weeks the starter is first split at a low ratio (1:2:2) and incubated for 12 h at RT.
40% Strong white flour
30% Wheat flour type 550
30% Wholewheat flour
100% Water
2
To enhance leavening activity the starter is then split at higher ratios (e.g. 1:4:4 or 1:5:5) depending on temperature approximately every 12 h until it reaches it rises to its peak within 8 h post-split. This usually takes 2-3 days. Same ingredients.
3
After 3-5 days splitting twice a day as described in step 2, the starter is either expanded to create a leaven for bread dough or transferred to the fridge approximately 2-3 h after the last split.
Méthode de travail
1
The starter was initiated with wheat flour (Type 550) and 70% hydration for 2-3 weeks.
100% Wheat flour type 550
70% Filtered water
Result
Bread
80% strong white flour + 20% wholemeal flour (e.g. Rye, Spelt or Einkorn)
Sourdough Brownie
Brownie made with post-peak fermented starter or discard starter for extra complex flavour
Pizza
Neapolitan style pizza from home oven
Focaccia
Sourdough focaccia with rosemary, sea salt flakes and tomatoes
