Âge
3Ans
Couleur
Pays d'origine Inde
Taste
& Flavour
Mélange
47%
46%
6%
Liquide
Farine
Autres
Bready Mercury
Depuis 2021
I was always fascinated by the art of sourdough and bread making but found it quite intimidating. Finally had the chance to try it out at pastry school when my baking mentor chef Sheldon broke down the process for us and helped us build our starter from scratch. Been practicing ever since.
Caractéristiques
The final product is mellow with a ripe fruity quality. India is not accustomed to very sour breads and hence I use my starter right before it peaks. It has enough strength to open up beautifully and the loaves typically have an even crumb that is not very open.
Goût et saveur
Recette
Ingrédients de base
- 29g All purpose flour
- 1g Gluten
- 30g Water
- 3g Starter
Ingrédients pour nourrir le levain
1
Méthode de travail
1
Started off as a stiff starter with water from soaking apple peels. It’s a liquid starter with a very fruity smell. I use all purpose flour since bread flour is hard to come by and often very expensive in India.
29g All purpose flour
2
To this I add vital gluten as the all purpose flour is quite weak and needs a boost to build strength.
1g Gluten
3
I add cold water to this.
30g Water
4
Finally add starter to this, thoroughly combine and set it aside for about 8 hours. If I’m not using it later I refrigerate it at 5c after 3 hours of feeding.
3g Starter
Result
Sourdough pizza
Naturally leavened pizza. Made a light airy base with a glass thin crust.
