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2013 'dan beri
Always wanted to learn how to bake bread, came across a video about Tartine and was hooked to learn. Found a sourdough recipe (No Knead) never looked back :-)
Guidough is an icredibly active starter and is always ready for action at least a minimum of 1 hour after a feed. It is never sour and produces lovely creamy tasting bread.
Lezzet ve Tat
- 50g Stoneground white
- 50g Wholemeal rye
- 100ml Water
Mix in 50/50 Wholemeal Rye and White Stoneground unbleached flour. Add water to make 100% Hydration.
I used wholemeal rye flour and water in a 1/1 ratio and fermented it over 5 days. Once active I followed a feed discard cycle for another week until it was fully active. there is also a little earth magic involved in my starter but that is anothe story ;-)
50g Stoneground white 50g Wholemeal rye 100ml Water
I discard half the starter and use it in other baking. I stir in the flours and water until incorporated. I leave it out at room temperature if I am baking or, if it is just a maintenance feed, I put it back in the fridge.
Guidough is used in a variety of yummy recipes including, pancakes and pizza.