Âge
12Ans
Couleur
Pays d'origine Koweït
Taste
& Flavour
Mélange
33%
66%
Liquide
Farine
Autres
Sibeecha
Depuis 2012
I've been baking with sourdough since university 23 years ago. Nancy Silvertons breads and Iggies of Boston, MA in the 1990's were a revelation to me and I wanted to learn to make the same. We also eat Irani bread here in Kuwait which is made with a Mother or leivito madre (depending where you go in a Tanoor or clay oven, so basically in my life since the beginning.
Caractéristiques
Sweet, nutty with a hint of tang. Doesn't like the fridge very much.
Goût et saveur
Recette
Ingrédients de base
- 50% Organic rye flour
- 50% Organic unbleached flour
- % Filtered water
- 50% Starter culture
Ingrédients pour nourrir le levain
1
25 gm of organic rye flour mix + 25 gm filtered water + 15-25gm starter culture leave to ferment 12 hours at room temp (23-26C)
Méthode de travail
1
Organic rye berries are fresh milled and compose 50% of the rye- bread flour mix used to feed my 100% starter
50% Organic rye flour
2
50% Organic unbleached white bread flour (Bobs Red Mill or Giustos or Central Milling from USA)
50% Organic unbleached flour
3
50% filtered water
% Filtered water
4
50% starter culture
50% Starter culture
Result
Black olive and thyme
Black Kalamata greek olives with dried Greek thyme (From Greece), a bit of rye and bread flour.
