Idade
12anos
Cor
País de origem Irlanda
Taste
& Flavour
Mistura
25%
75%
Líquido
Farinha
Outro
Bray Sourdough
desde 2013
I attended a sourdough bread course in Bath, in Richard Bertinet school. Changed the way I bake bread.
Características
quite sour, smells strongly
Sabor
Receita
Ingredientes iniciais
- 75% Flour
- 20% Water
- 5% Spelt flour
Ingredientes para alimentar
- % Strong whote flour
1
Feeding: 3 days before baking, on room temperature, then feeding it again 12 hours before putting the dough together.
% Strong whote flour
Método de trabalho
1
My sourdough consists of strong white flour, spelt flour, a spoonful of Irish honey (all organic) and water.
75% Flour
20% Water
5% Spelt flour
Result
Potato rolls
Made with cooked potato and cooking water, great way to use leftover starter. But bread is my favourite.
Comentários
There is no greater joy than people loving the stuff you bake.