Âge
8Ans
Couleur
Pays d'origine Australie
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
PeterPan
Depuis 2016
Love baking bread and love eating sourdough. I've been baking bread for 20 years.
Caractéristiques
Nice sour tang, very vigorous
Goût et saveur
Recette
Ingrédients de base
- 50% Biodynamic rye grain
- 50% Biodynamic stoneground wheat bakers flour
- 100% Boiled tap water
Ingrédients pour nourrir le levain
- 50% Biodynamic rye grain
- 50% Biodynamic stoneground bakers flour
- 100% Boiled water
1
Feed 50% rye flour, 50% bakers flour and 100% water. Stir well.
50% Biodynamic rye grain
50% Biodynamic stoneground bakers flour
100% Boiled water
Méthode de travail
1
Very vigorous 100% hydration starter which is quite sour
50% Biodynamic rye grain
50% Biodynamic stoneground wheat bakers flour
100% Boiled tap water
2
I grind my rye grain as I find my starter thrives on it, I haven't had any luck with packaged rye flour. Boiled water is also better than tap water.
Result
Sourdough pancakes
Yummy sourdough pancakes made with the collected discard. Added to melted butter and beaten eggs.
