I love baking. Baking sweets is unhealthy... you can't eat all that ALL the time, it's a treat. But the baking urge was too strong. So I started baking bread instead. Traditional yeast bread gets boring, doesn't taste as good and is more labour intensive (you have to watch it closely). Sourdough is easy to fit in around weekday work schedules. You can ignore it for hours and it forgives you.

Caractéristiques

My culture is all the classic good smells you want. Sweet, sour, tangy. My loaves are usually 100% flour (varying types of flour - rye, spelt, white, wholemeal etc, depending on what I have in the pantry). 2% salt, 20% culture and about 75-80% water. I mix with my hand, purely judge my dough on look and feel. The baked bread is soft and chewy. Great flavour. Perfect with jam. Makes good bao too.

Viscocity

Goût et saveur

Recette

Ingrédients de base

_none Bread flour
% Water

Ingrédients pour nourrir le levain

I tend to feed my flour every 2-4 days... sometimes I forget about it completely for a couple days but she always forgives me. I live in a cold-climate so maybe the fermentation is a bit slower than other climates? I usually go by instinct, so have no rigid routine about it.

Méthode de travail

I usually use plain, standard bread flour. It's always fresh, I buy direct from my local mill in Northern Tasmania. So it's a 'cool-climate' flour. Unsure of the protein percentage. Sometimes a add a bit of wholemeal flour... If I feel like treating Vanessa.

_none Bread flour

Good ol' H20. Nothing special here... although I am on tank water so it's very locally sourced... from my roof. haha

% Water

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Vanessa

Âge

Pays d'origine Australie

Taste & Flavour

dans le monde

Mélange

Préserver votre levain pour le futur

Depuis 2012

Caractéristiques

Goût et saveur

Recette

Ingrédients de base

Ingrédients pour nourrir le levain

Méthode de travail

Préserver votre levain pour le futur

Taste
& Flavour