Âge
6Ans
Couleur
Pays d'origine Afrique du Sud
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
Woolworths
Depuis 2018
A curiosity about the origins of bread and bread making
Caractéristiques
Our Sourdough starter has a combination of acetic and lactic flavours . When active it is very bubbly and can maintains good volume. We mix a levain using the starter
Goût et saveur
Recette
Ingrédients de base
- 50% Stoneground white wheat flour
- 50% Water
Ingrédients pour nourrir le levain
- 50% Stoneground white wheat flour
- 50% Water
1
Using a fermentation tank, the starter gets fed twice a day, in 12 hour intervals. We feed it with a 50:50 combination of stoneground flour and water. The corrects pH range we aim for is 3.85 to 4.15, with a 28C fermentation temperature.
50% Stoneground white wheat flour
2
We draw out to allow for a minimums 20% starter that will remains in the fermentation tank, and feed it up with the 80% combination of water : flour
50% Water
Méthode de travail
1
The starter was created in 2018, we use GMO-free wheat, grown locally in the Western & Southern Cape Region
50% Stoneground white wheat flour
2
Water, we use water at am ambient temperature
50% Water
Result
Sourdough Bread
A crusty oblong sourdough bread made with a combination of white, rye and spelt flours.
