Francesca recipe

Francesca

saint john, U.S. Virgin Islands

Miscela

50%
50%
Liquido Farina Altro
Francesca

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Since 2016

I am a trained baker and recently decided on focusing on breads. Sourdough is the oldest style of yeast bread.

Caratteristiche

Living in the Caribbean, I tend to keep my starter in the fridge for at least 12 hours a day, it slows down the fermentation. Giving it a slightly more acidic taste at first, but can be balance after a few warmer temperature feedings. I find that this frequent temperature changes, it is very stable and active more so than usually for a fridge kept starter.

Sapore e aroma

Ricetta

Ingredienti di partenza

  • 50g Rye flour
  • 50g All purpose
  • 100g Water

Ingredienti per il rinfresco

  • 50g Rye
  • 50g All purpose
  • 100g Water
  • 30g Mature starter
1
Dissolve the starter in the water and stir in flours.
50g Rye 50g All purpose 100g Water 30g Mature starter

Metodo di lavorazione

1
50g Rye flour 50g All purpose 100g Water

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Crea il tuo Explore sourdough library