Âge
8Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Persi-Rose
Depuis 2016
10 years I cooked a lot with sourdough,but the recipes also used yeast. Following the group Perfect Sourdough on FaceBook challenged me to try it again but with NO yeast
Caractéristiques
As I am still learning, I generally make a tartine loaf. Proofed on the hearth with heater on. stretch and fold 4 times aproximately 30 minutes apart. I put it in a dutch oven from the start with cornmeal on the bottom It stays here for the day on the hearth. Then into the refrigerator for 12-24 hours. Score then straight to oven 500 degrees for 25 min lid on, Lid off another 25-40 min until done
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
When feeding: 50 gr flour mix and equal amount 50 gr fermented water twice daily.
Méthode de travail
1
This summer I fermented rose water.
This was the start of the starter. Mixed with 92 % AP flour, 2 % rye and 5% whole wheat flour.
Now using fermented persimmon water.