Âge
9Ans
Couleur
Pays d'origine Thaïlande
Taste
& Flavour
Mélange
91%
8%
Liquide
Farine
Autres
Minnika WW
Depuis 2015
I’d heard of sourdough bread and its health benefits. In 2015 I became interested when I saw how to make a starter on Pinterest.
Caractéristiques
My sourdough starter is thick, smells pleasant and is full of bubbles. It rises to almost double within about 4 hours of refreshing/feeding.
Goût et saveur
Recette
Ingrédients de base
- 45g Wholewheat flour
- 10g Bread
- 5g Buckwheat flour
- 60g Mineral water
Ingrédients pour nourrir le levain
1
See description in Steps 1 - 5 above.
Méthode de travail
1
Remove the jar of starter from the fridge a day before baking.
Remove most of the starter from the jar and
Mix the remaining starter with mineral water wholewheat flour, bread flour & buckwheat flour .
45g Wholewheat flour
10g Bread
5g Buckwheat flour
60g Mineral water
2
Mix ingredients thoroughly till there is no dry flour.
Put the lid loosely onto the jar and store on the kitchen counter out of direct sunlight.
3
Put an elastic band around the jar to mark the level of the starter.
The next morning your starter is ready to use if you see the following:
It has increased in quantity.
So, it has risen above the rubber band and
It is nice and bubbly.
4
Weigh the amount of starter needed for your recipe.
Lightly close the jar and put the remaining starter back into the fridge.
5
Next time you plan to bake,
Repeat steps 1 - 4
Result
‘All Things Sourdough’
Bread, rolls, baguettes. Discard starter: Crumpets, English muffins, flat bread, pancakes, hot x buns, muffins, crackers