年龄
11年
颜色
原产国 United Kingdom
Taste
& Flavour
混合物
60%
40%
流体
粉
其他
Alan Partridge
自2013以来
i became interested in bread about 11 or 12 years about, my interest in sourdough was inspired by various baking books, principally Dan Lepard
特性
I tend to do a warm bulk ferment and retard once shaped. It gives a very mild acidity with a good open texture
味道
配方
起始配料
- 150% Water
- 50% Organic white flour
- 25% Organic dark rye flour
- 25% Organic wholemeal flour
喂养配料
1
feed every8-12 hrs at 100% hydration
制作方法
1
Mix a blend of organic flours together with water. in a very loose batter
150% Water
50% Organic white flour
25% Organic dark rye flour
25% Organic wholemeal flour
2
Once doubled in volume add same flour blend but reduce water to 100% hydration
3
Once doubled in volume add same flour blend but reduce water to 100% hydration