I moved to a rural community - no shops, definitely no bakeries so had to learn to bake and sourdough was the obvious choice. I started with baking bread and once I'd nailed that and found a market, I started on croissants, gradually building up to 100% sourdough (i.e. no yeast). They remain a challenge..

Charakteristische Eigenschaften

Marion produces a loaf with a lightly sour flavour and perfect crust but she stars in croissants. Croissants baked with Marion (no yeast) are moist, have perfect layers and exceptional flavour. Marion was shared around our community when COVID struck and the locals learned to bake beautiful bread with her. She is a legend!

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

20g Wholemeal spelt (laucke)
80g Bakers flour (tasmanian)
100g Water (marion bay rainwater)
100g Old starter

Zutaten für die Auffrischung

Marion comes out of fridge until she returns to room temperature (varies 17-25o). 100g of starter is mixed with 20g spelt, 80g bakers flour and 100g of rainwater at approx. 25o. She is left at room temperature until bubbling and increased by approx. 1/2, then returned to fridge. Marion is fed 1-2 times per week when unused but prior to a market/big bake, she will be fed daily for 4 days (min.)

Aufarbeitung

Marion is fed with Laucke wholemeal spelt, Tasmanian Flour Mills premium bakers flour (11.5% protein) and Marion Bay (Tas) rainwater

20g Wholemeal spelt (laucke) 80g Bakers flour (tasmanian) 100g Water (marion bay rainwater) 100g Old starter

Ergebnis

Croissants

Marion makes croissants sans yeast - pain au choc, Danishes, almond, morning buns, plain, pain aux raisins and more

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