나이
7년
색
원산지 United Kingdom
맛과 풍미
혼합물
20%
20%
60%
액체(리퀴드)
밀가루
기타
Gaia
2017 이후
I got a spoonfull of sourdough starter from a friend. I started to experiment with it. After a month it turned me to a sourdough fanatic.
특징
Distinct fruity aroma. Doesn't turn sour even if used for long fermentation process. A kind of shock resistant sourdough, easily tolerates less frequent feeding.
맛과 풍미
레시피
시작하는 원료
- 50ml Spring water
- 150g Organic apple diced
- 50g Manitoba flour
먹이재료
- 50ml Spring water
- 50g Manitoba flour
1
Equal amount of water and flour
50ml Spring water
50g Manitoba flour
작업방식
1
Started on apple water it has a distinct fruity aroma.
50ml Spring water
150g Organic apple diced
2
Soaking diced apple in spring water for a week on room temperature until its fermented. Strained, amd mixed with manitoba flour. Refreshed ievery other day.
50g Manitoba flour
Result
Basic bread
200g preferment
350ml spring water
500g manitoba flour
14g sea salt