혼합물

25%
75%
액체(리퀴드) 밀가루 기타
Bray Sourdough

Preserve your sourdough for the future

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2013 이후

I attended a sourdough bread course in Bath, in Richard Bertinet school. Changed the way I bake bread.

특징

quite sour, smells strongly

맛과 풍미

Bray Sourdough top shot

레시피

시작하는 원료

  • 75% Flour
  • 20% Water
  • 5% Spelt flour

먹이재료

  • % Strong whote flour
1
Feeding: 3 days before baking, on room temperature, then feeding it again 12 hours before putting the dough together.
% Strong whote flour

작업방식

1
My sourdough consists of strong white flour, spelt flour, a spoonful of Irish honey (all organic) and water.
75% Flour 20% Water 5% Spelt flour

Result

Potato rolls

Made with cooked potato and cooking water, great way to use leftover starter. But bread is my favourite.
Bray Sourdough Potato rolls first overview

Preserve your sourdough for the future

Create your own Explore sourdough library

의견

There is no greater joy than people loving the stuff you bake.