Levain parfait
Âge
12Ans
Couleur
Pays d'origine Afrique du Sud
Taste
& Flavour
Mélange
49%
49%
2%
Liquide
Farine
Autres
Eve
Depuis 2012
My wife was a trained culinary chef and she became passionate about bread baking when she was growing up. I got the bug from her.
Caractéristiques
Eve loves to be fed. After feeding she goes into a feeding frenzy and can mature in as little as 4 hours if she has been fed regularly. After hibernating in the fridge she yields lovely tangy loaves. She has a nice ripe fruit flavour when kept and fed at room temperature.
Goût et saveur
Recette
Ingrédients de base
- 100% Stoneground flour
- 100% Water
- 5% Apple
Ingrédients pour nourrir le levain
- 100% Stoneground flour
- 100% Water
- 20% Mother culture
1
Discard about 80% and then feed at 100% hydration.
100% Stoneground flour
100% Water
20% Mother culture
Méthode de travail
1
Our sourdough culture was started in 2012 (6 years ago) using wholewheat stoneground flour, water and some chopped up apple. It was about a 2 week process to get it started, and we've been baking ever since. We also run sourdough bread courses and give some of eve away to each person. So Eve is really the mother of many!
100% Stoneground flour
100% Water
5% Apple
Result
Potato Sourdough
Roast potatoes with wholewheat and white stoneground flour
