Alter
13Jahre
Farbe
Ursprungsland Vereinigtes Königreich
Geschmack
und Aroma
Mischung
28%
53%
19%
Flüssigkeit
Mehl
Weitere
Brenda
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I took a bowl of flour and water and walked under my apple trees mixing the batter. I left a piece of rhubarb (1inch) in the starter for about 5 days
Charakteristische Eigenschaften
Brenda's bread is crisp on the crust but lovely and chewy inside. She is tangy, but not too tangy but definitely moorish.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 20g Salt
- 750g Flour
- 250g Starter
- 400ml Water
Zutaten für die Auffrischung
- % Whole meal wheat flo
1
I refresh my starter every time I bake bread. After using the quantity of starter required I add cold kettle water and wholemeal flour until I have a thick batter consistency. I then put my starter back in the fridge.
% Whole meal wheat flo
Aufarbeitung
1
Salt, for flavour
20g Salt
2
Strong white bread flour
750g Flour
3
Starter
My starter is mixed with wholemeal flour and water
250g Starter
4
warm water
400ml Water
5
I mix all the ingredients and knead until smooth and then leave overnight (at room temperature) or for a minimum of 8 hours.
I then tip out the dough, split it into two and then after knocking the air out I reshape into boules.
6
I leave the dough covered for a couple of hours before baking at 200 degrees C for 20 minutes then 180 degrees C for 20 minutes
Ergebnis
Bread
My regular every day bread
