Edad
12Años
Color
Country of origin Canadá
sabor
& aroma
Mezcla
Unknown
Líquida
Harina
Otros
Rita
desde 2012
I used to bake yeasted bread and thought that I was a pretty good baker. When my German husband moved to Canada, he was always commenting on how bland the breads in Canada were and he suggested that I try to make sourdough. My early results were flavourful but not very impressive when it came to texture and appearance. I'm happy to say that my results are much better now.
Características
50/50 whole wheat and all purpose, hydration is usually 100%. Very reliable. I got this starter from the pastry chef at a nearby restaurant.
gusto
Receta
Ingredientes de partida
ingredientes de alimentación
1
método de trabajo
1
Result
Yogurt Sourdough
mostly white bread made a little more tender and sour by replacing some of the water with yogurt.