Bisbrooke Artisans recipe

Bisbrooke Artisans

London, United Kingdom

Mélange

50%
50%
Liquide Farine Autres
Bisbrooke Artisans

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Since 2015

The original starter was made in 2015 near Wandsworth in southwest London and then moved to Rutland. This starter has travelled to Vallejo California very near the world famous sourdough bread area of San Francisco and it's now back in Rutland mixing with the flora, fauna and water of the local area

Caractéristiques

I bake almost every day so I don't discard any and just add to it a few times a day. It is always ready to leaven dough within about an hour and a half after feeding.

Goût et saveur

Recette

Ingrédients de base

  • 200g H20
  • 100g Stoneground wholemeal
  • 100g Stoneground white

Ingrédients pour nourrir le levain

1
I bake almost every morning so I don't discard any but rather add 200 grams of de-chlorinated Rutland tap H20 and 200 grams of my 50/50 organic wholemeal/organic untreated white flour mixture. The air temperature is usually 20-22c. The water temperature is typically 21c or slightly cooler so as not to ferment too quickly

Méthode de travail

1
I use Rutland tap water left out over night to remove the chlorine.
200g H20
2
I use a 50/50 mix of organic stoneground wholemeal and organic stoneground white from mixed at 100% hydration.
100g Stoneground wholemeal 100g Stoneground white
3
The flour and water are mixed at around 20-22 celsius and is ready to leaven bread in about an hour to an hour-and-a-half.

Result

Sourdough Village Loaf

450g stoneground wholemeal, 50g stoneground white, 330g de-chlorinated Rutland water. I use 100g of the starter

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