Âge
9Ans
Couleur
Pays d'origine Royaume-Uni
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Pickhams
Depuis 2016
Bread Magazine.
Caractéristiques
It's life began in Sussex (hard water) but soon moved up to Liverpool (softer water). It is southern at heart with a hint of Scouse.
Goût et saveur
Recette
Ingrédients de base
- 75g Wholemeal Wheat Flour
- 75g White
- 150g Water
Ingrédients pour nourrir le levain
- 25g Starter
- 150g Flour
- 150g Water
1
25-30g starter taken from mother mix and added to separate bowl.
25g Starter
2
150g wholemeal/white wheat flour-mix. Added to starter in bowl.
150g Flour
3
Water added to bowl mix, stirred and then moved into empty/clean 'Parfait' jar.
150g Water
Méthode de travail
1
Mix with white flour. Then into 'Parfait' jar.
75g Wholemeal Wheat Flour
2
Mix with wholemeal flour. Then into 'Parfait' jar.
75g White
3
Water (sometimes purified, sometimes not!) added to flour and stirred until all flour mixed in.
150g Water
Result
White and Wholemeal Sourdough
80% White Flour
20% Wholemeal Flour
25% Sourdough Starter
2% Salt
73% Water
Sourdough Pancakes
Sourdough pancakes, recipe taken from 'theperfectloaf.com'.
Khorasan & Spelt Sourdough
