Alter
5Jahre
Farbe
Ursprungsland Neuseeland
Geschmack
und Aroma
Mischung
100%
Flüssigkeit
Mehl
Weitere
Bready
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Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothekseit 2020
My middle daughter Kate had trouble with yeast supermarket breads, and there was no access to sourdough in my city.
Charakteristische Eigenschaften
It loves getting large feedings (1:10) It has a bit of a sulk when I go away on holiday, and isn't getting regular feedings! It takes about a week to bounce back up. It thrives in Summer. In between seasons it is quite sensitive.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 50% Milmore downs rye flour
- 50% Minchins milling high extraction flour
- 80% Filtered water
Zutaten für die Auffrischung
- 100% Flour mix
- 80% Filtered water
1
Add flour mix (50% rye flour, 50% high extraction
100% Flour mix
2
Add filtered water (from reverse osmosis water filter)
I like more of a stiff starter, and Bready flourishes this way. So say for every 1kg of flour, I would add 800ml of water.
80% Filtered water
Aufarbeitung
1
Bready was born at the start of lockdown, March 2020, created by my daughter Kate (6 at the time) after she couldn't eat supermarket bread. She named it Bready.
It has been fed the same ratio of rye and white flour since the start, although rye has always been from Milmore Downs, I now use Minchins Milling high extraction flour.
50% Milmore downs rye flour
50% Minchins milling high extraction flour
80% Filtered water
Kommentare
Bready has also been adopted from my bakery in Invercargill by many sourdough enthusiasts, and is now all over New Zealand!