Fait partie de la bibliothèque Puratos
Âge
41Ans
Couleur
Pays d'origine Royaume-Uni
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
The Sourdough School
Depuis 1983
1983 - in South west France. I started work in the village bakery age 11 sweeping up and serving customers. My parents bought a house in rural south-west France, just 60 yards away from the busy village bakery. The bakery supplied all the bread for miles around and was right the heart of the community. I fell in love with everything French – especially the bread!
Caractéristiques
It is fresh to been with, lactic and sweet, and bubbly .. next it gets a more complex flavour, and the bubbles become more fragile... it get a lemon tang. then it becomes acidic, with a light vinegary flavour and more liquid.
Goût et saveur
Recette
Ingrédients de base
- % 25s of starter
- % 160g water
- % 160g 00 flour organic
Ingrédients pour nourrir le levain
1
add starter to water, whisk, add flour. Cover and leave on the side on an absent temperature of about 20 degrees C - fridge after 6 - 8 hours.
Méthode de travail
1
100% hydrated organic sourdough
25g starter with
% 25s of starter
2
160g of water at 30 degrees C
% 160g water
3
with 160g of organic 00 flour - leave at an ambient temperature for 6 - 8 hours then fridge. Refresh every time I bake.
% 160g 00 flour organic
Result
Sourdough bread, cakes & pastries.
Anything you could possibly think of hat you can bake using sourdough
Breads
more bread and brioche ..
Commentaires
thank you .. love being part of this adventure!