Età
11Anni
Colore
Paese di origine Irlanda
Taste
& Flavour
Miscela
25%
75%
Liquido
Farina
Altro
Bray Sourdough
dal 2013
I attended a sourdough bread course in Bath, in Richard Bertinet school. Changed the way I bake bread.
Caratteristiche
quite sour, smells strongly
Sapore e aroma
Ricetta
Ingredienti di partenza
- 75% Flour
- 20% Water
- 5% Spelt flour
Ingredienti per il rinfresco
- % Strong whote flour
1
Feeding: 3 days before baking, on room temperature, then feeding it again 12 hours before putting the dough together.
% Strong whote flour
Metodo di lavorazione
1
My sourdough consists of strong white flour, spelt flour, a spoonful of Irish honey (all organic) and water.
75% Flour
20% Water
5% Spelt flour
Result
Potato rolls
Made with cooked potato and cooking water, great way to use leftover starter. But bread is my favourite.
Commenti
There is no greater joy than people loving the stuff you bake.