Età
9Anni
Colore
Paese di origine Regno Unito
Taste
& Flavour
Miscela
75%
25%
Liquido
Farina
Altro
Bubbles
dal 2015
Had a bit more time off work than I originally expected. Never made bread (or baked anything) so I thought I would start at the most rudimental method.
Caratteristiche
Originally made sourdough in January 2016. Started off extremely wet and pourable. In the last 3 or 4 months has gained a lot more viscosity and is almost a tearable consistency, with much larger bubbles.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 25% Add natural yoghurt
- 25% Semi-skimmed milk
- 50% Extra strong bread flour
- 50% Levain
- 25% Extra strong bread flour
- 25% Water
Ingredienti per il rinfresco
1
Metodo di lavorazione
1
Started by gently heating a small amount of semi-skimmed milk with a tablespoon of natural yoghurt until amalgamated. Added roughly the same amount of flour and a little water to the mixture.
25% Add natural yoghurt
25% Semi-skimmed milk
50% Extra strong bread flour
2
Continued to remove half every day and feed equal parts Allmans extra strong white bread flour and water (200g of each) until starter became
50% Levain
25% Extra strong bread flour
25% Water
3
Result
White sourdough loaf
around 70% hydration, 100% strong bread flour. Overnight proof in fridge- 10hrs.
