Alter
5Jahre
Farbe
Ursprungsland Singapur
Geschmack
und Aroma
Mischung
50%
50%
Flüssigkeit
Mehl
Weitere
Marvin the Martian
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I love bread and cooking. Had enough of cake like breads.
Charakteristische Eigenschaften
Abused and evolved tough sourdough. Never fridged, starved, drowned, in Singapore, never been below 28 degrees, usually at 30+ Been feed over the years different types of grains from different regions including generic plain flours, whole grain, dark rye, atta, chakki atta…. Traveling through Darwin’s Evolution chart.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 25% Plain flour 9%
- 25% Wholemeal Wheat Flour
- 50% Boiled tap water
Zutaten für die Auffrischung
- 20% Starter
- 40% Wheat flour
- 40% Water
1
Take most of old out (fry in pan for breakfast)
Add whole meal or plain flour
Room temp water
Mix
20% Starter
40% Wheat flour
40% Water
Aufarbeitung
1
Usually use whole-wheat, have been mixing flour from different regions of the world. Been had occasionally dark rye, chakki atta etc.
Over the years been turned to occasionally wet, sometimes extremely stiff.
Haven’t travelled much, lived all its life in Hot and Humid Singapore where weather rarely drops below 27 degrees at night.
25% Plain flour 9%
25% Wholemeal Wheat Flour
50% Boiled tap water
Ergebnis
B’s Bakery
Bread / Brötchen / Croissant / Pizza
