les bibites recipe

les bibites

Leeds, United Kingdom

Age

7Years
Color

Country of origin United Kingdom

Taste
& Flavour

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Mixture

100%
Liquid Flour Other
les bibites

Since 2012

Reading an article by Hugh Fearnley Whittingstall in the Guardian

Characteristics

I have two cultures which behave differently. One is twice a slow as the other. When making a bread I use most often the fast one, which takes about 4-6 hours to come to full bubble strength after adding flour and water. I always test the readiness by flotation in water. When it does that I use the required quantity of starter for the bread and leave the rest for a (well-deserved) repose.

Taste & flavour

Recipe

Starting ingredients

  • 50% Canadian strong bread flower
  • 50% Bottked spring water

Feeding ingredients

  • 50% Candian strong bread flower (white)
  • 50% Bottled spring water
1
As indicated above
50% Candian strong bread flower (white) 50% Bottled spring water

Working method

1
I mostly use untreated Canadian strong bread flower which I get from Waitrose and refresh the starter every 24 hours. It has 100% hydration. I use bottled spring water. The amounts I add are not precise, but roughly 100g each at each step.
50% Canadian strong bread flower 50% Bottked spring water

Result

Pain de Campagne type of bread and baguettes

I use a mixture of spelt (10%), wholemeal flour (10%) and strong white flour (80%) to make bread

Preserve your sourdough for the future

Create your own

Comments

The bread has a good rise, a good distribution of the mie and a good crust, and is not highly acidic, rather sweet tasting. The mie has a nice gloss.