Âge
12Ans
Couleur
Pays d'origine Royaume-Uni
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Mamaji
Depuis 2012
I'd been baking bread for at least 8 years, and it was time to step up to a more noble way of life. And Mamaji is about the third starter I made. She is more pure than others I'd done, and has not had anything added to the flour and water.
Caractéristiques
Mamaji is enthusiastic, reliable and very sweet. Sometimes, results are less than expected, but that's never her fault, as she is a consistent player.
Goût et saveur
Recette
Ingrédients de base
- 60g Flour
- 60g Water
Ingrédients pour nourrir le levain
1
I take her out of the fridge and feed her at 100%, or 1:1:1.
This could be the evening before I make my build, or the morning.
After a second feed,she's normally ready to go in about 4 hours.
Méthode de travail
1
Take starter out of the fridge.
60g Flour
60g Water
2
I used to start mixing my build as soon as Mamaji passed the float test, but found from reading that she would be happier with a second feed, so I now give her a second feed.. She's normally ready to go in about 4 hours.
3
I mix the bread according to my chosen recipe. Autolyse for 1-3 hours.
4
Bulk ferment for about 2.5-4 hours, incorporating about 5 stretch and folds..
5
Divide and bench rest.
6
Shape and place in bannetons, and refrigerate for between 10-22 hours.
7
Bake in Romertopf or tray with water beneath for 20 minutes at 240 celsius and 200 celsius for 20 more minutes.
Result
Naturally fermented everything!
She makes :
different varieties of sourdough
great pizzas
focaccia
cinnamon bread/ monkey bread
panettone
pancakes
