Âge
20Ans
Couleur
Pays d'origine Canada
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Florence
Depuis 2004
I got a bread book for Christmas one year and it had a section on sourdough. I had tried to make sourdough in the past but didn't really understand how to care for it but now I wanted to learn. I am still learning all these years later.
Caractéristiques
My sourdough bread is not a terribly sour bread. It has a nutty flavour with a waxy open crumb.
Goût et saveur
Recette
Ingrédients de base
- g 60
- % Flour
Ingrédients pour nourrir le levain
1
Méthode de travail
1
Depending on how much I starter I need I will measure out the starter first into a clean container that has a lid.
g 60
2
Next I weigh out the flour needed. I try to use the same flour each time, however since the COVID19 crisis I have not been able to get my regular flour but it is still an all purpose flour. 60 grams for a single batch works good.
% Flour
3
I measure out an equal amount of water as the flour and add it to the container too. I then mix the starter, water and flour very well until it is smooth and leave it on the counter until it is active.
Result
Traditional Sourdough
Commentaires
?
The bread that i bake changes each time I bake. I like to use different flours and ingredients but always with sourdough.