Perfekter Sauerteig
Mischung
100%
Flüssigkeit
Mehl
Weitere
Firefly from the garden of wood and fire
Bewahren Sie Ihren Sauerteig für die Zukunft auf
Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothekseit 2013
Watching a video on baking bread.
Charakteristische Eigenschaften
Baking with organic grains, grown locally in Eastern Ontario , Canada, by trusted growers. Using home- milled flour, mostly red fife, spelt , hard winter whole wheat , rye, kamut. I mix as I see fit and experiment with these grains . At times a bake in a wood fired oven, weather permitting. I also bake pizza, using many of our organic vegetables grown in our wildwood garden.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 100% Water , flour
Zutaten für die Auffrischung
- 100% Water, flour
1
Feed daily when establishing the starter, when starter is very active it can be moved to the fridge for a few days>
Before baking, remove from fridge and refresh twice daily>
100% Water, flour
Aufarbeitung
1
Start with 100 gr of whole wheat flour
100 grams of water.
Let sit for a few days until bubbles form
Feed 100 grams of whole wheat flour and
100 grams of water for about 3 days.
Discard half and start again, feeding equal portions of
water and flour. Should start to double in size after about 1 1/2 weeks .
100% Water , flour
Ergebnis
Firefly breads, of wood and fire
Breads, sweet cakes, pancakes. Zuckerkuchen, Chocolate breads, ciabatta. baguettes, Broetchen.
Firefly breads of wood and fire
From the wood oven
Kommentare
Happy baking, everyone.
Hey neighbour. Where do you get your local grains from? I live in Smiths Falls and I am sourcing my organic flour from Speerville Flour Mill in New Brunswick. I would love to grind my own local grains though.
Let me know if you would like to swap sourdough starters.
Jason