I read about sourdough in Brilliant Bread, a book on baking by James Morton. I also wanted to recreate the flavour of the breads that I used to eat as a child in Italy. I heard about sourdough on TV and was curious about it.
Elda has a creamy, thick consistency. When stirring through it with a spoon Elda feels elastic, making some resistance , . When fully fermented it produces visible, medium sized bubbles which burst at the surface. It has a light, pleasant smell, fairly acidic. It looks rather white. It floats on water.
Lezzet ve Tat
- 10g Bread flour german type 550
- 10g Tap water
- 20g Bread flour german type 550
- 20g Water
- 40g Bread flour german type 550
- 40g Water
- 100g Bread flour german type 550
- 100g Water