年龄
4年
颜色
原产国 United Kingdom
Taste
& Flavour
混合物
100%
流体
粉
其他
Johnny
自2020以来
Sourdough baking combines science, craft and culture.
特性
Good leavening activity. Relatively mild with some fruity notes. Acidity is dominated by acetic acid influence.
味道
配方
起始配料
- 100% Wheat flour type 550
- 70% Filtered water
喂养配料
- 40% Strong white flour
- 30% Wheat flour type 550
- 30% Wholewheat flour
- 100% Water
1
After storage in the fridge for 1-2 weeks the starter is first split at a low ratio (1:2:2) and incubated for 12 h at RT.
40% Strong white flour
30% Wheat flour type 550
30% Wholewheat flour
100% Water
2
To enhance leavening activity the starter is then split at higher ratios (e.g. 1:4:4 or 1:5:5) depending on temperature approximately every 12 h until it reaches it rises to its peak within 8 h post-split. This usually takes 2-3 days. Same ingredients.
3
After 3-5 days splitting twice a day as described in step 2, the starter is either expanded to create a leaven for bread dough or transferred to the fridge approximately 2-3 h after the last split.
制作方法
1
The starter was initiated with wheat flour (Type 550) and 70% hydration for 2-3 weeks.
100% Wheat flour type 550
70% Filtered water
Result
Bread
80% strong white flour + 20% wholemeal flour (e.g. Rye, Spelt or Einkorn)
Sourdough Brownie
Brownie made with post-peak fermented starter or discard starter for extra complex flavour
Pizza
Neapolitan style pizza from home oven
Focaccia
Sourdough focaccia with rosemary, sea salt flakes and tomatoes
