Âge
6Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Jenna
Depuis 2018
was doing research on foods. I had been eating very little grain and it I did eat grain I would eat gluten free. I got tired of feeling like food was my enemy . Any way I wanted to eat more grains but in a healthy way and that lead me to sourdough and whole grain bread.
Caractéristiques
Active and not very sour. I like it because I don't like my breads too sour... I want to taste the grains and nuttiness'. I am newly working to create breads with 100% whole grains. So far I am happy with the breads lately but I feel I am still experimenting so I am not sure of what my yields really are yet.
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
After mixing it and slightly kneading I put it in a bowl and cover overnight the degas and put it in a container to keep in the refrigerator
Méthode de travail
1
Result
45% Rye Bread
45% Rye Bread and the rest was whole spelt wheat. difficult to work for tasted great!
Sweedish Rye /Limpa
Rye flour and bread flour... lots of spices, there was molasses too. Easy to work with and baked nicely. Too Sweet :(
Holstein Vollkornbrot (online class)
Easy to make!! did one large loaf and I think it baked up really nicely but I have not cut into it yet.
