Età
15Anni
Colore
Paese di origine Canada
Taste
& Flavour
Miscela
66%
33%
Liquido
Farina
Altro
Katla
dal 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.