Mükemmel Ekşi Maya
Yaşı
4Yıllık
Rengi
Kaynak ülke Birleşik Krallık
Lezzet
ve Tat
Karışım
50%
50%
Sıvı
Un
Diğer
Quentin
2020 'dan beri
The 'Bread Ahead: Baking School' book by Matthew Jones from the well-known borough market bakery. I made my first sourdough on 12/01/2020, but not with Quentin (a different starter which was not strong at all and is now gone). Quentin's birthday is 28/04/2020.
Özellikleri
Quentin provides good rising power, but above all has a lovely flavour. He was made in 2020, but I have added a starter which was 7 years old from a bakery into the micro-environment, so has a lot of unique, deep and mature flavour from that.
Lezzet ve Tat
Tarif
Başlangıç malzemeleri
- 50% Light rye flour
- 50% Water
Besleme malzemeleri
- 33.3% Quentin
- 33.3% Light rye flour
- 33.3% Water
1
Discard all except 50g of starter.
33.3% Quentin
2
Add in 50g light rye flour.
33.3% Light rye flour
3
Add in 50g water and stir to combine.
33.3% Water
Çalışma yöntemi
1
Light rye flour - from Dove's farm. I use this flour because it has the flavour of rye and some of darker rye's stronger rising power, but the whole grain does not inhibit the gluten. It provides a good balance between dark rye and white flours, without mixing the two.
50% Light rye flour
2
Water - from the tap. I don't use filtered water because for some reason the water from my fridge filter inhibits the growth of my starter, but I do need to experiment on this a little bit more. The water where I live is of good quality and has a nice flavour.
50% Water
Result
Sourdough White loaf
My own recipe makes a delicious classic white sourdough loaf with a little wholemeal and spelt beautiful flavour.
Sourdough Pizza
Home-oven made Neapolitan pizza, using the Bread Ahead recipe. An amazing flavour in the crusts, delicious!
