Alan Partridge recipe

Alan Partridge

Llangorse, United Kingdom

혼합물

60%
40%
액체(리퀴드) 밀가루 기타
Alan Partridge

Preserve your sourdough for the future

Create your own Explore sourdough library

2013 이후

i became interested in bread about 11 or 12 years about, my interest in sourdough was inspired by various baking books, principally Dan Lepard

특징

I tend to do a warm bulk ferment and retard once shaped. It gives a very mild acidity with a good open texture

맛과 풍미

레시피

시작하는 원료

  • 150% Water
  • 50% Organic white flour
  • 25% Organic dark rye flour
  • 25% Organic wholemeal flour

먹이재료

1
feed every8-12 hrs at 100% hydration

작업방식

1
Mix a blend of organic flours together with water. in a very loose batter
150% Water 50% Organic white flour 25% Organic dark rye flour 25% Organic wholemeal flour
2
Once doubled in volume add same flour blend but reduce water to 100% hydration
3
Once doubled in volume add same flour blend but reduce water to 100% hydration

Preserve your sourdough for the future

Create your own Explore sourdough library