Mélange

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Liquide Farine Autres
MyFourthChild

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque

Depuis 2016

A friend showed me her home made sourdough and I was keen to try my own. After a quick lesson I went home with some starter and never bought another loaf of bread.

Caractéristiques

A tasty , crispy crust. Soft interior with generous holes.

Goût et saveur

MyFourthChild top shot
MyFourthChild jar shot
MyFourthChild front shot
MyFourthChild rising shot

Recette

Ingrédients de base

  • 50% Flour
  • 50% Water

Ingrédients pour nourrir le levain

  • 50% Flour
  • 50% Water
1
Take out the fridge and feed 4-6 hours before I intend to mix my dough.
50% Flour 50% Water

Méthode de travail

1
Feed 100g of starter with 100g water, 50g white flour, 50g wholemeal flour.
50% Flour 50% Water

Result

Spelt fruit loaf . White wheat & wholemeal spelt loaf. Coffee & walnut loaf. Croissants.
MyFourthChild  first overview
MyFourthChild  second overview
MyFourthChild  first slice
MyFourthChild  second slice

Multigrain with wheat, rye, spelt flour & soaked wheat berries. Honey & linseed spelt loaf. Pancakes. Waffles.
MyFourthChild  first overview
MyFourthChild  second overview
MyFourthChild  first slice
MyFourthChild  second slice

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque

Commentaires

There is nothing greater than being able to bake nourishing breads at home. It’s an honour to know I am continuing such an important tradition that I hope to one day teach my children.