Âge
4Ans
Couleur
Pays d'origine Royaume-Uni
Taste
& Flavour
Mélange
44%
45%
11%
Liquide
Farine
Autres
Resilience
Depuis 2020
I have wanted to try for some time after a brief try in 2015. I am a friend of Vanessa Kimbell and she sent me some of her starter to get going.
Caractéristiques
At its peak it is lively and loads of bubbles. I then add it to my cake, pancake or banana bread mixture and leave to ferment overnight before baking in the morning. So far I have not made bread
Goût et saveur
Recette
Ingrédients de base
- 100g Organic white stoneground fl
- 100g Water
- 25g Starter
Ingrédients pour nourrir le levain
1
I feed it on a Thursday evening and Second feed it Friday morning
Méthode de travail
1
I use a locally sourced white stoneground organic flour from Redbournbury Mill
100g Organic white stoneground fl
2
Tap water at as close to 23 degrees C
100g Water
3
Add the starter from the container
25g Starter
4
Briskly mix together, loosely cover and leave for 8-10 hours in the kitchen
Result
Banana Bread
My recipe I now add starter to & leave to ferment overnight baking in the morning. It is moist and intense taste
Commentaires
I am looking to learn more about sourdough baking and bread making