Idade
8anos
Cor
País de origem Índia
Taste
& Flavour
Mistura
100%
Líquido
Farinha
Outro
Mumbai
desde 2016
Looking tempting images of sourdough on facebook made me to read more about it and seeing benefits of it I started to experiment with the flours
Características
It has local Mumbai water and himalyan Light Rye flour
Sabor
Receita
Ingredientes iniciais
- 20% Rye
Ingredientes para alimentar
1
I discard half of the starter and feed it equal portion of new flour and water to it. and keep the jar in fridge again
Método de trabalho
1
20% Rye
2
1:1 white organic flour and light rye flour
75%water
seasalt 2%
autolyse 40 minutes
S&F 4 at 40 minutes
Rested in fridge 6 hrs.
Bench rest for 20 minutes.
Shaped and
Baked at 250°c for 15 minutes with water steam . no dutch oven. baked on cast iron griddle for another 15 minutes after removing bowl of water at 225°c
Result
sour dough wholewheat pizza muffins
I tried the starter for pizza flavoured muffins with marinated pizza herbs added to the dough.
