혼합물

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액체(리퀴드) 밀가루 기타
Woolworths

Preserve your sourdough for the future

Create your own Explore sourdough library

2018 이후

A curiosity about the origins of bread and bread making

특징

Our Sourdough starter has a combination of acetic and lactic flavours . When active it is very bubbly and can maintains good volume. We mix a levain using the starter

맛과 풍미

Woolworths top shot
Woolworths jar shot
Woolworths front shot
Woolworths rising shot

레시피

시작하는 원료

  • 50% Stoneground white wheat flour
  • 50% Water

먹이재료

  • 50% Stoneground white wheat flour
  • 50% Water
1
Using a fermentation tank, the starter gets fed twice a day, in 12 hour intervals. We feed it with a 50:50 combination of stoneground flour and water. The corrects pH range we aim for is 3.85 to 4.15, with a 28C fermentation temperature.
50% Stoneground white wheat flour
2
We draw out to allow for a minimums 20% starter that will remains in the fermentation tank, and feed it up with the 80% combination of water : flour
50% Water

작업방식

1
The starter was created in 2018, we use GMO-free wheat, grown locally in the Western & Southern Cape Region
50% Stoneground white wheat flour
2
Water, we use water at am ambient temperature
50% Water

Result

Sourdough Bread

A crusty oblong sourdough bread made with a combination of white, rye and spelt flours.
Woolworths Sourdough Bread second overview
Woolworths Sourdough Bread first slice

Preserve your sourdough for the future

Create your own Explore sourdough library