Mélange

50%
50%
Liquide Farine Autres
Tallulah

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Depuis 2016

I have wanted to make sourdough bread for several years. I have retired now, and thought I would give it a try!

Caractéristiques

I haven't been baking with it long, but it does not seem to be too sour. It doubles and even triples nicely within about 8 hours.

Goût et saveur

Tallulah top shot
Tallulah jar shot
Tallulah front shot
Tallulah rising shot

Recette

Ingrédients de base

  • 5g Whole wheat flour
  • 55g All purpose flour
  • 60g Filtered water

Ingrédients pour nourrir le levain

  • 6g Whole wheat flour
  • 54g All purpose flour
  • 60g Filtered water
1
Discard all but about 30 grams of starter. I feed with 6 grams of whole wheat and 54 grams of all purpose flour and 60 grams of filtered water
6g Whole wheat flour 54g All purpose flour 60g Filtered water

Méthode de travail

1
I keep approximately 20 grams of starter, discard the rest and feed once a week if not baking. Starter is stored in the refrigerator.
5g Whole wheat flour 55g All purpose flour 60g Filtered water

Result

Bread

I have tried several things. Pizza, english muffins, crumpets. Nothing so exciting that I have taken pictures of them.
Tallulah Bread first overview
Tallulah Bread second overview
Tallulah Bread first slice
Tallulah Bread second slice

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque