Featured
Age
7Years
Color
Country of origin Romania
Taste
& Flavour
Mixture
Unknown
Liquid
Flour
Other
Mama
Since 2017
I loved to eat bread with an irregular crumb and was fascinated by that. So i just had to learn!!
Characteristics
It tends to ferment quickly due to the wholemeal content. It is slightly acidic but leans more towards fruity notes and a sweet side as well.
Taste & flavour
Recipe
Starting ingredients
Feeding ingredients
1
After adding the filtered water to the starter and mixing in the flour, i leave it for 2 hours at room temperature (almost 30degC in our bakery) then in the fridge overnight, around 16hours.
Working method
1
This sourdough was made following the protocol provided by Puratos for their sourdough experiment. Only filtered water and their Tradition Francaise wholewheat flour was used. Only took 3 days before it was active enough to make a bread!
Result
Pain au Levain
Dense hearth bread, with a well cooked crust, long conservation. Toasted nuts. Great with cheese, cold cuts and butter
