The challenging and dynamic nature sourdough drew me to it, the joy of good bread, whole grains and the experimental nature of the process kept me addicted. It also makes the perfect slow-paced weekend activity.

특징

Brahma was initially started as a whole white flour starter but was soon adapted to a healthier lifestyle with locally grown, freshly milled whole grain flours. A south Indian cereal- Ragi provides a wonderful earthy flavour which develops a nice tanginess as it ferments.

점도

맛과 풍미

레시피

시작하는 원료

50% Water
50% Flour

먹이재료

5g White flour
1.5g Ragi flour
3.5g Whole wheat flour
10g Water
5g Brahma

Before I start to bake in the week-end I refresh Brahma 3 times to have him at full activity. Feed 1 at 8:00 AM

5g White flour 1.5g Ragi flour 3.5g Whole wheat flour 10g Water 5g Brahma

Feed 2 at 4 PM 1:2:2

Feed 3 at 10 PM: 1:6:6

작업방식

Store in fridge, feed once or twice a week depending on activity and usage. Feed with equals parts of water and flour and immediately store in the refrigerator.

50% Water 50% Flour

Feed with a mix of flours of which the whole grains are freshly milled.