I have always enjoyed baking, and wanted to find a better (healthier!) alternative to commercial yeast.
Susie is 8 years old, has a fuity-sweet, yogurt-like, mildly acidic aroma and is a very vigorous lady. I think of her as an active, buxom blonde in a very short Dirndl dress. :) She typically more than doubles in volume within 4 hours, and remains at peak for about 2 hours. The breads she produces have a soft, fluffy, very open crumb and a very mildly sour flavour.
Sapore e aroma
Ingredienti di partenza
- 100g Spring water from aberfoyle, on
- 100g Hard spring wheat (unbleached, organic) from saskatchewan
Ingredienti per il rinfresco
- 60g Spring water
- 60g Unbleached, organic hard spring wheat
- 30g Sourdough starter