Had a bit more time off work than I originally expected. Never made bread (or baked anything) so I thought I would start at the most rudimental method.

Özellikleri

Originally made sourdough in January 2016. Started off extremely wet and pourable. In the last 3 or 4 months has gained a lot more viscosity and is almost a tearable consistency, with much larger bubbles.

Kıvamı

Lezzet ve Tat

Tarif

Başlangıç malzemeleri

25% Add natural yoghurt
25% Semi-skimmed milk
50% Extra strong bread flour
50% Levain
25% Extra strong bread flour
25% Water

Besleme malzemeleri

Çalışma yöntemi

Started by gently heating a small amount of semi-skimmed milk with a tablespoon of natural yoghurt until amalgamated. Added roughly the same amount of flour and a little water to the mixture.

25% Add natural yoghurt 25% Semi-skimmed milk 50% Extra strong bread flour

Continued to remove half every day and feed equal parts Allmans extra strong white bread flour and water (200g of each) until starter became

50% Levain 25% Extra strong bread flour 25% Water

Result

White sourdough loaf

around 70% hydration, 100% strong bread flour. Overnight proof in fridge- 10hrs.

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