Âge
10Ans
Couleur
Pays d'origine Canada
Taste
& Flavour
Mélange
75%
25%
Liquide
Farine
Autres
Anastasia
Depuis 2014
I grew up on my mum’s white sandwich bread, because storebought bread was too costly. When, due to a wrist injury, I could no longer knead my dough by hand, I found that my mixer couldn’t give the right texture. It was several years before I started making sourdough.
Caractéristiques
She’s reliable! I haven’t had a failed loaf, although I’m not good enough with sourdough to get very consistent results. Loaves are moderately sour and chewy.
Goût et saveur
Recette
Ingrédients de base
- 50% Unbleached white flour
- 100% Warm water
- 50% Rye flour
Ingrédients pour nourrir le levain
- 100% Starter
- 100% Unbleached white flour
- 100% Warm water
1
Weigh out 50g of starter into a freshly-washed mason jar. Measure in the same weight of white flour and the same weight of warm water. Mix well and scrape down the sides. Cover with a loose-fitting lid to allow for airflow. Set on the counter where it will stay at about 20°C.
100% Starter
100% Unbleached white flour
100% Warm water
Méthode de travail
1
Measure all ingredients by weight, weight of water being 100%. Mix everything together in a mason jar, cover with cheesecloth, and set the jar on the counter beside the stove. It should be visibly fermenting within three or four days.
50% Unbleached white flour
100% Warm water
50% Rye flour