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DoughOne
desde 2016
My husband loves bread and I've always wanted to learn to bake sourdough bread for our enjoyment. I also wanted to enjoy the good flours available to for breadmaking..
Características
I'm not really a very experienced baker but I am able to produce a good bread with my sourdough. It is very active, up to 3X the volume in 4 -5 hours. It is able to lie dormant in the fridge or become active after I feed it. Reliable. Makes a wonderful Japanese Hokkaido bread - a staple for us right now.
gusto
Receta
Ingredientes de partida
- 50g All purpose flour
- 50g Red wheat flour
- 100g Bottled water
ingredientes de alimentación
- 10% Starter
- 45% Flour
1
I take about 2 tbsp of starter and mix it in equal amounts of above flour and water
10% Starter
45% Flour
método de trabajo
1
My starter is a blend of All purpose flour (Rogers brand) 50% and Hard Red wheat 50%. Occasionally also add a bit of traditional rye. The Red Wheat and Rye comes from a local organic farm in Agassiz. The addition of the red wheat flour was what made my starter quite active.
50g All purpose flour
50g Red wheat flour
100g Bottled water
Result
DoughOne
I've made Grassini, pizzas, crackers, Sourdough Hokkaido loafand bread with my starter.