나이
4년
색
원산지 United Kingdom
맛과 풍미
혼합물
44%
45%
11%
액체(리퀴드)
밀가루
기타
Resilience
2020 이후
I have wanted to try for some time after a brief try in 2015. I am a friend of Vanessa Kimbell and she sent me some of her starter to get going.
특징
At its peak it is lively and loads of bubbles. I then add it to my cake, pancake or banana bread mixture and leave to ferment overnight before baking in the morning. So far I have not made bread
맛과 풍미
레시피
시작하는 원료
- 100g Organic white stoneground fl
- 100g Water
- 25g Starter
먹이재료
1
I feed it on a Thursday evening and Second feed it Friday morning
작업방식
1
I use a locally sourced white stoneground organic flour from Redbournbury Mill
100g Organic white stoneground fl
2
Tap water at as close to 23 degrees C
100g Water
3
Add the starter from the container
25g Starter
4
Briskly mix together, loosely cover and leave for 8-10 hours in the kitchen
Result
Banana Bread
My recipe I now add starter to & leave to ferment overnight baking in the morning. It is moist and intense taste
의견
I am looking to learn more about sourdough baking and bread making