Bedda Matri

Name: Bedda Matri
Ingredients: 100% Flour; 95% Water; 5% Organic italian chestnut honey; 100% Filtered water; 100% Organic flour; 100% Starter

High Barnet, Royaume-Uni

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Levain parfait

C S artisan

Âge

14Ans

Couleur

Pays d'origine Royaume-Uni

Taste
& Flavour

dans le monde

3005 levains
112 pays
2502 villes

Mélange

48%

50%

Liquide Farine Autres

Bedda Matri

Préserver votre levain pour le futur

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Depuis 2010

I've baked for many years but in 2010 I suffered a back injury. I recommenced making bread as part of my rehabilitation, thus my starter was born.

Caractéristiques

It’s a lovely forgiving starter. Always tries to give its best. It’s nice and active after feeding but not overly exuberant! A pleasure to work with. It's more the consistency of porridge rather than "soupy"

Viscocity

Goût et saveur

Recette

Ingrédients de base

100% Flour
95% Water
5% Organic italian chestnut honey

Ingrédients pour nourrir le levain

100% Filtered water
100% Organic flour
100% Starter

I only feed it before making bread. Depending on how much starter is left in its jar, I'll discard some (I'll make crackers or pancakes or flat breads with the discard I've saved). I'll add water, either 50g or 100g, depends on what I'm going to bake and then the same amount to flour (stoneground organic strong white & rye flours 80:20).

100% Filtered water 100% Organic flour 100% Starter

Méthode de travail

I don't remember the exact process. It took about a week of frequent feeding for the starter to establish itself. It was a warm April that year (2010), the starter first went through a cheesey then vinegary phase before finally becoming fruity. I added a little organic Italian chestnut honey made by my wife's cousin, just to have a little of Italy in the story.

100% Flour 95% Water 5% Organic italian chestnut honey