혼합물

40%
40%
20%
액체(리퀴드) 밀가루 기타
Clinton

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Unknown 이후

In Brighton we used to always buy delicious sourdough bread from Infinity Bakery . When we moved to rural France I knew it would be difficult to find good quality sourdough bread (sadly) so I learnt to make it myself.

특징

It's a very stable starter and produces a very mild sweet loaf. It forms a nice even crumb but I have yet to manage to get it to form a really wide open crumb . It is quite mild and yoghurty in it's raw taste.

맛과 풍미

레시피

시작하는 원료

  • 40% T65
  • 40% Water
  • 20% Starter

먹이재료

  • 30% Flour
  • 30% Water
  • 40% Starter
1
I bake once a week so I get the starter out of the fridge and feed it twice over the course of a day before using that to make a levain for my bread. I also feed the starter again before putting it back in the fridge
30% Flour 30% Water 40% Starter

작업방식

1
I mix T65 organic flour with equal weight in water and some starter which I originally obtained from Infinity Bakery in Brighton England
40% T65 40% Water 20% Starter

Result

Sourdough Boule

This is the bread I make for our household once a week. A classic T80 French boule.

Preserve your sourdough for the future

Create your own Explore sourdough library