Mélange

50%
50%
Liquide Farine Autres
Gaia

Préserver votre levain pour le futur

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Depuis 2021

I had previously purchased a starter but wanted to create my own. I fell in love with the taste and texture of sourdough awhile ago and find it more digestible. It's a very life affirming and basic ritual making good bread.

Caractéristiques

Gaia was slow to get to the excited stage due to our cold climate however she has aged beautifully. She's an earth mother with a mild but moreish flavour. She is a wild Highland child.

Goût et saveur

Gaia top shot
Gaia jar shot
Gaia front shot
Gaia rising shot

Recette

Ingrédients de base

  • 60g Flour
  • 60g Water

Ingrédients pour nourrir le levain

  • 60g Flour
  • 60g Water
1
I remove roughly half of my starter daily and replace with 60g all purpose flour and 60g boiled water and cold tap water. Our water comes from a local bore hole. The starter was created first with wholemeal flour until it became active.
60g Flour 60g Water

Méthode de travail

1
Started with Canadian Strong Wholemeal Flour until active then fed daily with 60g all purpose flour and 60g water
60g Flour 60g Water

Result

50/50 Wholemeal & White loaf

Deep dark crusted loaf with a lovely nutty sweet and sourness
Gaia 50/50 Wholemeal & White loaf  first overview
Gaia 50/50 Wholemeal & White loaf  second overview
Gaia 50/50 Wholemeal & White loaf  first slice
Gaia 50/50 Wholemeal & White loaf  second slice

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque

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