House of Pain recipe

House of Pain

Nieu Bethesda, South Africa

Miscela

50%
50%
Liquido Farina Altro
House of Pain

Conserva il tuo lievito madre per il futuro

Crea il tuo Explore sourdough library

Since 2012

I got interested in bread baking with yeast, and this was a discovery and natural progression.

Caratteristiche

I like to think it has taken on the characteristics of the Karoo, the semi-desert region that I call home.

Sapore e aroma

Ricetta

Ingredienti di partenza

  • 100% Flour
  • 100% Water

Ingredienti per il rinfresco

1
Add the water, break up the previous sourdough, add the flour, mix well...

Metodo di lavorazione

1
I keep it very well-hydrated, and use local flours (that are also ground in the local village mill) whenever I can find them.
100% Flour 100% Water

Conserva il tuo lievito madre per il futuro

Crea il tuo Explore sourdough library