Levain parfait
Âge
6Ans
Couleur
Pays d'origine Royaume-Uni
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
Kindred
Depuis 2018
I love baking bread and love the flavour of sourdough. Baking normal bread was a normal thing for me, and I like trying out new kitchen challenges and recipes, so decided to try a sourdough culture. Fermented foods are cool to me.
Caractéristiques
An off white colour and somewhat thick and fluffy consistency when fully fed. It ranges in smell from sour and yeasty, to sweet and creamy. It usually likes being fed once a week (or more) and takes about 12 hours at room temperature to double in size.
Goût et saveur
Recette
Ingrédients de base
- 50% Strong white bread flour
- 50% Tap water
Ingrédients pour nourrir le levain
- 50% Strong white bread flour
- 50% Tap water
1
Take out from the fridge and discard all the starter except for a large Tablespoon. Add 150ml of cool water and stir vigorously. Add 150g strong, fine white bread flour and stir until well combined. Let sit with the jar open at room temperature overnight and use for bread the following day. Place back in fridge until next feed.
50% Strong white bread flour
50% Tap water
Méthode de travail
1
Mixing an equal amount of strong white bread flour and water together once every day and waiting until bubbly, before discarding and feeding an equal amount of the same ingredients. Waited a full week (or more) before it was ready for baking. I have had this same starter going for about 1.5 years.
50% Strong white bread flour
50% Tap water
Result
Dutch baby sourdough pancake
A dutch baby sort of pancake using sourdough discard
Sourdough bread
I have made many types of sourdough breads. Here is one loaf
Cinnamon Raisin sourdough
A sweet sourdough bread with cinnamon and raisins
