Âge
5Ans
Couleur
Pays d'origine Singapour
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Marvin the Martian
Depuis 2019
I love bread and cooking. Had enough of cake like breads.
Caractéristiques
Abused and evolved tough sourdough. Never fridged, starved, drowned, in Singapore, never been below 28 degrees, usually at 30+ Been feed over the years different types of grains from different regions including generic plain flours, whole grain, dark rye, atta, chakki atta…. Traveling through Darwin’s Evolution chart.
Goût et saveur
Recette
Ingrédients de base
- 25% Plain flour 9%
- 25% Wholemeal Wheat Flour
- 50% Boiled tap water
Ingrédients pour nourrir le levain
- 20% Starter
- 40% Wheat flour
- 40% Water
1
Take most of old out (fry in pan for breakfast)
Add whole meal or plain flour
Room temp water
Mix
20% Starter
40% Wheat flour
40% Water
Méthode de travail
1
Usually use whole-wheat, have been mixing flour from different regions of the world. Been had occasionally dark rye, chakki atta etc.
Over the years been turned to occasionally wet, sometimes extremely stiff.
Haven’t travelled much, lived all its life in Hot and Humid Singapore where weather rarely drops below 27 degrees at night.
25% Plain flour 9%
25% Wholemeal Wheat Flour
50% Boiled tap water
Result
B’s Bakery
Bread / Brötchen / Croissant / Pizza
