Alter
9Jahre
Farbe
Ursprungsland Vereinigtes Königreich
Geschmack
und Aroma
Mischung
75%
25%
Flüssigkeit
Mehl
Weitere
Bubbles
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Had a bit more time off work than I originally expected. Never made bread (or baked anything) so I thought I would start at the most rudimental method.
Charakteristische Eigenschaften
Originally made sourdough in January 2016. Started off extremely wet and pourable. In the last 3 or 4 months has gained a lot more viscosity and is almost a tearable consistency, with much larger bubbles.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 25% Add natural yoghurt
- 25% Semi-skimmed milk
- 50% Extra strong bread flour
- 50% Levain
- 25% Extra strong bread flour
- 25% Water
Zutaten für die Auffrischung
1
Aufarbeitung
1
Started by gently heating a small amount of semi-skimmed milk with a tablespoon of natural yoghurt until amalgamated. Added roughly the same amount of flour and a little water to the mixture.
25% Add natural yoghurt
25% Semi-skimmed milk
50% Extra strong bread flour
2
Continued to remove half every day and feed equal parts Allmans extra strong white bread flour and water (200g of each) until starter became
50% Levain
25% Extra strong bread flour
25% Water
3
Ergebnis
White sourdough loaf
around 70% hydration, 100% strong bread flour. Overnight proof in fridge- 10hrs.
