Miscela

66%
33%
Liquido Farina Altro
Katla

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Since 2009

A new restaurant I was working at wanted to explore breads.

Caratteristiche

It grows quick and tends to work well with any flours. We also tend to take our starter we would toss in our muffins and cookies, where it gives a great, deep lactic flavour.

Sapore e aroma

Ricetta

Ingredienti di partenza

  • 50% Pineapple juice
  • 100% Spelt flour

Ingredienti per il rinfresco

1
75g starter, 150g whole grain wheat flour, 150mL filtered water, every few weeks as we're not doing much bread production at the moment.

Metodo di lavorazione

1
Combined equal parts fresh pineapple juice and organic spelt flour from Oak Manor farms in London, Ontario.
50% Pineapple juice 100% Spelt flour
2
Rested for 2 days at counter temp before beginning feeding with water and additional spelt flour.

Conserva il tuo lievito madre per il futuro

Crea il tuo Explore sourdough library