Clint Yeastwood recipe

Clint Yeastwood

london, United Kingdom

혼합물

Unknown
액체(리퀴드) 밀가루 기타
Clint Yeastwood

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1985 이후

특징

it produces very simple bread, that is not shaped, the breads are bulk fermented for 18 hours, then chopped and baked directly on the stone with no shaping and no steam, we use the sourdough starter very young and it give a very nice and fresh taste to the bread, not too sour but a very subtle tangyness

맛과 풍미

Clint Yeastwood top shot

레시피

시작하는 원료

먹이재료

1
100% hydration starter

작업방식

1
very young sourdough, fruity, about 4 years old, started with sultanas

Preserve your sourdough for the future

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