Make better bread
Starter has a beer like smell Produces bread that has a mild, not very acidic nutty loaf.
Lezzet ve Tat
- 500g Organic white flou
- 350g Filtered water
- 8g Maldon sea salt
- 60% Flour
- 40% Filtered water
when it gets low mix in flour water.
60% Flour 40% Filtered water
Tablespoon of starter. Mix with 50g organic white flour and 50g water. Leave overnight. Mix with flour, water and salt. Fold every ½ hour until smooth and stretchy. Shape and roll in cornmeal. Dust basket with rice flour and leave to rise about 3 hours, until there is a rise at the top. Oven 250˚C with Dutch oven and lid for ½ hour Loaf in. ½ hour lid on ½ hour lid. Cool
500g Organic white flou 350g Filtered water 8g Maldon sea salt
Bread and garlic bread
Dark crusty crust that turns chewy after a couple of days. Long shelf life. Mild sour taste.