Âge
8Ans
Couleur
Pays d'origine Singapour
Taste
& Flavour
Mélange
66%
33%
Liquide
Farine
Autres
HealthyYummySpelt
Depuis 2016
I've always wanted to try baking my own sourdough but was afraid that it would be too hot in a tropical country. Turns out it works well.
Caractéristiques
It's a wet starter w a nutty fragrance - like slightly off walnuts
Goût et saveur
Recette
Ingrédients de base
- 25% Rye flour
- 50% Water
Ingrédients pour nourrir le levain
1
50 g of rye starter and 150 g spelt flour w 100 g cool water
Méthode de travail
1
My starter was made from scratch with 25 g of rye flour and 50 g water on Day 1
25% Rye flour
50% Water
2
Day 2
Add another 25 g of rye flour and 50g of water to the 75g starter of the previous day
3
Day 3
Repeat as day 2
4
Add 50 g of rye flour and water to previous starter - ready to make first sourdough loaf ❤
Result
savoury breads
Bread, pizzas, Gorgonzola and nuts baguette
Sweet breads
Chan chocolate bread, cinnamon rolls
