Età
12Anni
Colore
Paese di origine Canada
Taste
& Flavour
Miscela
Unknown
Liquido
Farina
Altro
Rita
dal 2012
I used to bake yeasted bread and thought that I was a pretty good baker. When my German husband moved to Canada, he was always commenting on how bland the breads in Canada were and he suggested that I try to make sourdough. My early results were flavourful but not very impressive when it came to texture and appearance. I'm happy to say that my results are much better now.
Caratteristiche
50/50 whole wheat and all purpose, hydration is usually 100%. Very reliable. I got this starter from the pastry chef at a nearby restaurant.
Sapore e aroma
Ricetta
Ingredienti di partenza
Ingredienti per il rinfresco
1
Metodo di lavorazione
1
Result
Yogurt Sourdough
mostly white bread made a little more tender and sour by replacing some of the water with yogurt.