Idade
12anos
Cor
País de origem Canadá
Taste
& Flavour
Mistura
Unknown
Líquido
Farinha
Outro
Rita
desde 2012
I used to bake yeasted bread and thought that I was a pretty good baker. When my German husband moved to Canada, he was always commenting on how bland the breads in Canada were and he suggested that I try to make sourdough. My early results were flavourful but not very impressive when it came to texture and appearance. I'm happy to say that my results are much better now.
Características
50/50 whole wheat and all purpose, hydration is usually 100%. Very reliable. I got this starter from the pastry chef at a nearby restaurant.
Sabor
Receita
Ingredientes iniciais
Ingredientes para alimentar
1
Método de trabalho
1
Result
Yogurt Sourdough
mostly white bread made a little more tender and sour by replacing some of the water with yogurt.