Età
11Anni
Colore
Paese di origine Regno Unito
Taste
& Flavour
Miscela
Unknown
Liquido
Farina
Altro
Shute
dal 2013
I've made other breads for 30 years and decided to experiment with natural fermentation
Caratteristiche
Strong crust, large holes, often slow to rise. Can be all white, 50/50, Wholewheat or Rye
Sapore e aroma
Ricetta
Ingredienti di partenza
- % Strong white flour
Ingredienti per il rinfresco
1
To stock starter, add 30g approx flour, 30ml water, mix thoroughly incorporating air
Metodo di lavorazione
1
Standard strong white flour and tap water added in equal volumes to the basic starter. On occasions incorporate home made plain yoghurt at the final stage
% Strong white flour