Возраст
11года
цвет
Страна происхождения Ирландия
Taste
& Flavour
Смесь
25%
75%
жидкость
муку
Другой
Bray Sourdough
С 2013
I attended a sourdough bread course in Bath, in Richard Bertinet school. Changed the way I bake bread.
Характеристики
quite sour, smells strongly
Вкус и аромат
Рецептура
Ингредиенты для стартера
- 75% Flour
- 20% Water
- 5% Spelt flour
Ингредиенты для обновления
- % Strong whote flour
1
Feeding: 3 days before baking, on room temperature, then feeding it again 12 hours before putting the dough together.
% Strong whote flour
Метод работы
1
My sourdough consists of strong white flour, spelt flour, a spoonful of Irish honey (all organic) and water.
75% Flour
20% Water
5% Spelt flour
Result
Potato rolls
Made with cooked potato and cooking water, great way to use leftover starter. But bread is my favourite.
Комментарии
There is no greater joy than people loving the stuff you bake.