Alter
12Jahre
Farbe
Ursprungsland Vereinigtes Königreich
Geschmack
und Aroma
Mischung
100%
Flüssigkeit
Mehl
Weitere
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Reading an article by Hugh Fearnley Whittingstall in the Guardian
Charakteristische Eigenschaften
I have two cultures which behave differently. One is twice a slow as the other. When making a bread I use most often the fast one, which takes about 4-6 hours to come to full bubble strength after adding flour and water. I always test the readiness by flotation in water. When it does that I use the required quantity of starter for the bread and leave the rest for a (well-deserved) repose.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 50% Canadian strong bread flower
- 50% Bottked spring water
Zutaten für die Auffrischung
- 50% Candian strong bread flower (white)
- 50% Bottled spring water
1
As indicated above
50% Candian strong bread flower (white)
50% Bottled spring water
Aufarbeitung
1
I mostly use untreated Canadian strong bread flower which I get from Waitrose and refresh the starter every 24 hours. It has 100% hydration. I use bottled spring water.
The amounts I add are not precise, but roughly 100g each at each step.
50% Canadian strong bread flower
50% Bottked spring water
Ergebnis
Pain de Campagne type of bread and baguettes
I use a mixture of spelt (10%), wholemeal flour (10%) and strong white flour (80%) to make bread
Kommentare
The bread has a good rise, a good distribution of the mie and a good crust, and is not highly acidic, rather sweet tasting. The mie has a nice gloss.