MyFourthChild recipe

MyFourthChild

Perth, Australie
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Âge

8Ans
Couleur

Pays d'origine Australie

Taste
& Flavour

Asie
Australie
Antarctique
Afrique
L'Europe
Amérique du Nord
Amérique du Sud

dans le monde

  • 3005 levains
  • 112 pays
  • 2502 villes

Mélange

50%
50%
Liquide Farine Autres
MyFourthChild

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Depuis 2016

A friend showed me her home made sourdough and I was keen to try my own. After a quick lesson I went home with some starter and never bought another loaf of bread.

Caractéristiques

A tasty , crispy crust. Soft interior with generous holes.

Goût et saveur

MyFourthChild top shot
MyFourthChild jar shot
MyFourthChild front shot
MyFourthChild rising shot

Recette

Ingrédients de base

  • 50% Flour
  • 50% Water

Ingrédients pour nourrir le levain

  • 50% Flour
  • 50% Water
1
Take out the fridge and feed 4-6 hours before I intend to mix my dough.
50% Flour 50% Water

Méthode de travail

1
Feed 100g of starter with 100g water, 50g white flour, 50g wholemeal flour.
50% Flour 50% Water

Result

Spelt fruit loaf . White wheat & wholemeal spelt loaf. Coffee & walnut loaf. Croissants.
MyFourthChild first overview
MyFourthChild second overview
MyFourthChild first slice
MyFourthChild second slice

Multigrain with wheat, rye, spelt flour & soaked wheat berries. Honey & linseed spelt loaf. Pancakes. Waffles.
MyFourthChild first overview
MyFourthChild second overview
MyFourthChild first slice
MyFourthChild second slice

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Commentaires

Kirsty Foreman

There is nothing greater than being able to bake nourishing breads at home. It’s an honour to know I am continuing such an important tradition that I hope to one day teach my children.