Mélange

66%
33%
Liquide Farine Autres
Katla

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Since 2009

A new restaurant I was working at wanted to explore breads.

Caractéristiques

It grows quick and tends to work well with any flours. We also tend to take our starter we would toss in our muffins and cookies, where it gives a great, deep lactic flavour.

Goût et saveur

Recette

Ingrédients de base

  • 50% Pineapple juice
  • 100% Spelt flour

Ingrédients pour nourrir le levain

1
75g starter, 150g whole grain wheat flour, 150mL filtered water, every few weeks as we're not doing much bread production at the moment.

Méthode de travail

1
Combined equal parts fresh pineapple juice and organic spelt flour from Oak Manor farms in London, Ontario.
50% Pineapple juice 100% Spelt flour
2
Rested for 2 days at counter temp before beginning feeding with water and additional spelt flour.

Préserver votre levain pour le futur

Créer le vôtre Explore sourdough library