Alter
7Jahre
Farbe
Ursprungsland Vereinigtes Königreich
Geschmack
und Aroma
Mischung
50%
50%
Flüssigkeit
Mehl
Weitere
Petris
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I find it really interesting the way sourdough works, as it is an alive ingredient and creates such amazing products! Back home, sourdough starteris one of the oldest and traditional ingredients to bake with.
Charakteristische Eigenschaften
I keep it outside tge fridge because i like To make more sour breads. I feed it once it reaches my desired sourness (about 1-2 times per week). I like to give it more power and aromas using several ingredients. Like natural yeast from fermented fruits (about once a year), miso paste to enrich the sour aromas, and honey to balance the volume between the sourness and the aromatic characteristics.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 50% Black beer
- 50% Flour t65
Zutaten für die Auffrischung
- 60% Flour
- 40% Liquid
1
I dont use exact amounts. Between many ingredients I have used: beers, miso paste, honey, water from fermented fruits...
60% Flour
40% Liquid
Aufarbeitung
1
I started my sourdough starter with an organic french flour T65 and my first homemade dark beer flavored with jack Daniels barley wood pieces.
50% Black beer
50% Flour t65
Ergebnis
Sourdough bread
