Âge
7Ans
Couleur
Pays d'origine Canada
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Claude
Depuis 2017
My history with being a trained Chef. My addiction to sourdough bread was costing me too much buying it all the time. And a drive for a challenge.
Caractéristiques
I make numerous types of bread products. Brioche artisan boule. Rye bread. Cinnamon raisin bread. Focaccia. Donuts. Naan. Waffles. Pancakes. The aroma is sweet and yeasty. The flavour is tangy and it loves to listen to music during feeding. So far jazz is the favourite.
Goût et saveur
Recette
Ingrédients de base
- Cup Unbleached all purpose flour
Ingrédients pour nourrir le levain
1
Feed with steps above and on a average I feed once a week.
Méthode de travail
1
I pull it out of the fridge 24hrs before feeding
2
Feed it 1cup all purpose flour unbleached and 3/4 cup room temperature filtered water
Cup Unbleached all purpose flour
3
Mix thoroughly and allow to rest for 6-8 hrs before baking with or putting it back in the fridge for up to 7 days.
Result
Rye artisan Boule
Classic sourdough rye loaf
