Âge
7Ans
Couleur
Pays d'origine Royaume-Uni
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Petris
Depuis 2017
I find it really interesting the way sourdough works, as it is an alive ingredient and creates such amazing products! Back home, sourdough starteris one of the oldest and traditional ingredients to bake with.
Caractéristiques
I keep it outside tge fridge because i like To make more sour breads. I feed it once it reaches my desired sourness (about 1-2 times per week). I like to give it more power and aromas using several ingredients. Like natural yeast from fermented fruits (about once a year), miso paste to enrich the sour aromas, and honey to balance the volume between the sourness and the aromatic characteristics.
Goût et saveur
Recette
Ingrédients de base
- 50% Black beer
- 50% Flour t65
Ingrédients pour nourrir le levain
- 60% Flour
- 40% Liquid
1
I dont use exact amounts. Between many ingredients I have used: beers, miso paste, honey, water from fermented fruits...
60% Flour
40% Liquid
Méthode de travail
1
I started my sourdough starter with an organic french flour T65 and my first homemade dark beer flavored with jack Daniels barley wood pieces.
50% Black beer
50% Flour t65
Result
Sourdough bread
