Levain parfait
Mélange
75%
25%
Liquide
Farine
Autres
Mah starter
Depuis 2016
I am on a low FODMAPS diet and read that fermented spelt bread is tolerated. I was also exposed to many people's sourdough on fermentation boards. Reading about the benefits made me do my own research to find a bread which I tolerate.
Caractéristiques
This is difficult as both me and my sourdough are so new to this. I need to experience other people's bread to know what the difference might be. What I do know is that it is absolutely delicious and might just be a bit addicting, both the bread and the hobby.
Goût et saveur
Recette
Ingrédients de base
- 25% Wholemeal Wheat Flour
- 50% Water
- 25% Spelt
Ingrédients pour nourrir le levain
- 100% Whole wheat flour
- 100% Water
1
I keep my starter in the fridge. I bring it out the night before I want to use it. I feed it twice the next day.
100% Whole wheat flour
100% Water
Méthode de travail
1
My starter is unique in that it is a mixture of two home grown starters, one from MB Canada and one from the SD USA. Mine was made with white spelt and did not do as I wanted so on a visit to the USA I brought back my friend's whole wheat starter. I mixed it with mine as I didn't want to lose my wild yeasts. It is only 4 months old.
25% Wholemeal Wheat Flour
50% Water
25% Spelt
Result
Waffles
I have made bread, pizza, waffles, and cinnamon twist with 'mah starter'.
White spelt
This loaf is white spelt. It is low FODMAPS.
I now add white and wholewheat flour to get a nicer loaf.
Commentaires
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