年龄
5年
颜色
原产国 Canada
Taste
& Flavour
混合物
50%
50%
流体
粉
其他
Peaches
自2019以来
In culinary school I did an internship at a restaurant with a wood fired oven and we baked fresh bread every morning. I have always loved food but this is when I fell in love with sourdough. Since then it is my happy place - anything sourdough!
特性
My sourdough is light and a little sweet and a little acidic. It has a strong aroma of tart apples, opening the jar immediately brings me to a crisp fall day roaming through rows of apple trees. It is a little bit milky/cheesy but more of a fresh cheese.
味道
配方
起始配料
- 100g Water
- 35g Rye
- 25g Whole wheat
- 40g Red spring wheat
喂养配料
1
I keep my sourdough in the fridge when I am not baking, I will take it out of the fridge the night before and give it a big feed and then it is ready to go in the morning!
制作方法
1
The water is UV filtered straight from the lake of my family home on Lake Fairbanks, and flours are from a local mill in Ontario where I grew up. I started adding a higher percentage of rye flour because of my Finnish heritage - I grew up with 100% rye sourdough and wanted to incorporate that into a more light and airy bread.
100g Water
35g Rye
25g Whole wheat
40g Red spring wheat
Result
Bread
My favourite is 40% whole grain sprouted spelt loaf, but I love experimenting with all kinds of mixtures!
