Âge
4Ans
Couleur
Pays d'origine Canada
Taste
& Flavour
Mélange
55%
24%
20%
Liquide
Farine
Autres
Borat
Depuis 2020
Started making cheese, and those YouTube videos led me on to sourdough
Caractéristiques
Started with flour and redcurrants from the home garden
Goût et saveur
Recette
Ingrédients de base
- 20g Bread flour
- 20g Whole wheat flour
- 10g Rye flour
- 2g Redcurrents from home garden
- 50g Water
- 20g Bread flour
- 20g Whole wheat flour
- 10g Rye flour
- 50g Water
- 50g Starter
- 20g Bread flour
- 20g Whole wheat flour
- 10g Rye flour
- 50g Water
- 50g Starter
- 20g Bread flour
- 20g Whole wheat flour
- 10g Rye flour
- 50g Water
Ingrédients pour nourrir le levain
1
Keep 50g of starter
add 50g of water and (20g of Bread Flour, 20g Whole Wheat Flour, 10g Rye Flour)
Méthode de travail
1
Mix all ingredients, keep at room temperature for 24hrs
20g Bread flour
20g Whole wheat flour
10g Rye flour
2g Redcurrents from home garden
50g Water
2
Add ingredients, mix thouroughily and keep at room temperature for 24hrs
20g Bread flour
20g Whole wheat flour
10g Rye flour
50g Water
3
Remove the fruit, and keep 50g of the starter
Add remaining ingredients, mix thouroughily and keep at room temperature for 24hrs
50g Starter
20g Bread flour
20g Whole wheat flour
10g Rye flour
50g Water
4
Add ingredients, mix thouroughily and keep at room temperature for 24hrs
Repeat every 24hrs for 7-8 days
Once starter doubles it's size in 5-6hrs it's well established and can be stored in the fridge and fed once per week
50g Starter
20g Bread flour
20g Whole wheat flour
10g Rye flour
50g Water
Result
Bread
First bread
