Alan Partridge recipe

Alan Partridge

Llangorse, United Kingdom
Show on map
Print

Age

11Years
Color

Country of origin United Kingdom

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 3005 sourdoughs
  • 112 countries
  • 2502 cities

Mixture

60%
40%
Liquid Flour Other
Alan Partridge

Preserve your sourdough for the future

Create your own Explore sourdough library

Since 2013

i became interested in bread about 11 or 12 years about, my interest in sourdough was inspired by various baking books, principally Dan Lepard

Characteristics

I tend to do a warm bulk ferment and retard once shaped. It gives a very mild acidity with a good open texture

Taste & flavour

Recipe

Starting ingredients

  • 150% Water
  • 50% Organic white flour
  • 25% Organic dark rye flour
  • 25% Organic wholemeal flour

Feeding ingredients

1
feed every8-12 hrs at 100% hydration

Working method

1
Mix a blend of organic flours together with water. in a very loose batter
150% Water 50% Organic white flour 25% Organic dark rye flour 25% Organic wholemeal flour
2
Once doubled in volume add same flour blend but reduce water to 100% hydration
3
Once doubled in volume add same flour blend but reduce water to 100% hydration

Preserve your sourdough for the future

Create your own Explore sourdough library