Età
4Anni
Colore
Paese di origine Giappone
Taste
& Flavour
Miscela
100%
Liquido
Farina
Altro
The Resurreced
dal 2020
I loved sourdough as a kid, but there are hardly any bakeries that sell it in Japan, so I decided to make my own with the time I had during the pandemic.
Caratteristiche
I like a sour-sourdough, so adding rye flour really gives it a nice sour tang. Using strong bread flour gives it a nice rise and very sticky, thick, and paste-like texture. When ripe, it smells tangy and a bit fruity (sour apple?). Very reliable and resilient.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 100g Bread flour
- 100g Filtered water
Ingredienti per il rinfresco
- 15g Rye flour
- 15g Strong bread flour
- 30g Water
1
Discard all but about 30g of starter and then add rye flour.
15g Rye flour
2
Add strong bread flour.
15g Strong bread flour
3
Add water and mix well.
30g Water
Metodo di lavorazione
1
Start with some good bread flour and filtered water. I used bread flour from Kyūshū and tap water I filtered at home.
100g Bread flour
100g Filtered water
Result
Focaccia
Bubbly and airy focaccia
Campagne
Standard campagne loaf
Sourdough English Muffins
Made with a blend of local flour and semi-strong bread flour. Fluffy and moist.
