Âge
12Ans
Couleur
Pays d'origine Australie
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Quinoa
Depuis 2012
I started gluten free baking in 2006 and began experimenting and exploring possibilities to improve gluten free bread. My first sourdough was in 2008. It was a buckwheat sourdough. The quinoa came later. It is the most reliable and robust of my starters, and the least likely to mould.
Caractéristiques
Quinoa starter is made with locally grown quinoa in NorthWest Tasmania. It is a very robust and reliable starter that works well with a range of doughs. Quinoa provides a slight nutty, earthy flavor to dough. It has relatively high enzyme activity.
Goût et saveur
Recette
Ingrédients de base
- 100% Quinoa flour
- 100% Water
Ingrédients pour nourrir le levain
- 100% Quinoa
- 100% Water
1
Remove all except about 20g of the mixture, then add 30g water and 30g quinoa flour.
Note: this starter can be kept in a refrigerator for a number of months with out refreshing. Bring it out to refresh a few days before use.
100% Quinoa
100% Water
Méthode de travail
1
This is a simple sourdough made with filtered water and quinoa flour. The quinoa is washed and dried before milling. The washing removes bitter saponins that naturally coat the seeds.
100% Quinoa flour
100% Water
2
Day 1:
mix 30g quinoa flour with 30g water
3
Day 2 add 30g water and 30g quinoa flour
4
Day 3 add 30g water and 30g quinoa flour
5
Day 4 add 30g water and 30g quinoa flour
6
Day 5 remove all except about 20g of the mixture, then add 30g water and 30g quinoa flour
7
Day 6 remove all except about 20g of the mixture, then add 30g water and 30g quinoa flour
8
Day 7 remove all except about 20g of the mixture, then add 30g water and 30g quinoa flour
9
The starter should be ready to use.
To maintain refresh as it is used, or follow the same practice as days 5 to 7 to refresh.
Result
Bread
free form loaves
flat bread
focaccia style breads
pizza
pizza bases