The Lepard recipe

The Lepard

Martinborough, New Zealand
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Age

5Years
Color

Country of origin New Zealand

Taste
& Flavour

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Sourdough
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  • 112 countries
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Mixture

75%
25%
Liquid Flour Other
The Lepard

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Since 2019

I just really like the bread and I like making stuff from scratch.

Characteristics

It took a while to start getting consistent results but it's very good now I make a levain. Taste is sour and fruity. Recovers well after being in the fridge

Taste & flavour

Recipe

Starting ingredients

  • 50% Rye
  • 50% Bread flour
  • 100% Water

Feeding ingredients

  • 20g Starter
  • 40g Water
  • 20g Rye flour
  • 20g Bread flour
1
20g of starter 15g of rye flour 15g of bread flour 30g of water
20g Starter 40g Water 20g Rye flour 20g Bread flour

Working method

1
I used Dan Lepard's approach to creating my starter in the Handmade Loaf
50% Rye 50% Bread flour 100% Water

Result

Bagels

Wholewheat bagels

Farmhouse loaf

Pancakes

Hot cross buns

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