Âge
6Ans
Couleur
Pays d'origine Australie
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Danielle’s
Depuis 2018
No instant yeast available at the shops. Had no idea what was involved in sourdough, skimmed the recipe of making a starter one day thinking it would take a day or so, found myself irritated but committed once realising it would be a much longer process. Fell in LOVE with it and now bake 20-30 loaves a week, hoping to build a business with it so I can continue doing it with flow/ease.
Caractéristiques
Sweet, pleasant smelling, airy and bubbly with body. Never floppy or splashy.
Goût et saveur
Recette
Ingrédients de base
- 100g Wholemeal flour
- 100g Filtered water
Ingrédients pour nourrir le levain
1
Lukewarm to touch water first, give it a “bath”, scrape sides and mix it well.
Add flour, mix vigorously to incorporate air.
Lid on, mark jar with masking tape.
Use when doubled.
Méthode de travail
1
I feed equal parts wholemeal flour & filtered water in quantity depending on the bake. Approx 100g used per loaf. Sometimes a little more flour for a faster, explosive rise. A little bit of rye if it’s accessible. No white flour, it hates it.
100g Wholemeal flour
100g Filtered water