The Lepard recipe

The Lepard

Martinborough, New Zealand

혼합물

75%
25%
액체(리퀴드) 밀가루 기타
The Lepard

Preserve your sourdough for the future

Create your own Explore sourdough library

2019 이후

I just really like the bread and I like making stuff from scratch.

특징

It took a while to start getting consistent results but it's very good now I make a levain. Taste is sour and fruity. Recovers well after being in the fridge

맛과 풍미

레시피

시작하는 원료

  • 50% Rye
  • 50% Bread flour
  • 100% Water

먹이재료

  • 20g Starter
  • 40g Water
  • 20g Rye flour
  • 20g Bread flour
1
20g of starter 15g of rye flour 15g of bread flour 30g of water
20g Starter 40g Water 20g Rye flour 20g Bread flour

작업방식

1
I used Dan Lepard's approach to creating my starter in the Handmade Loaf
50% Rye 50% Bread flour 100% Water

Result

Bagels

Wholewheat bagels

Farmhouse loaf

Pancakes

Hot cross buns

Preserve your sourdough for the future

Create your own Explore sourdough library