Mélange

40%
40%
20%
Liquide Farine Autres
Clinton

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque

Depuis Unknown

In Brighton we used to always buy delicious sourdough bread from Infinity Bakery . When we moved to rural France I knew it would be difficult to find good quality sourdough bread (sadly) so I learnt to make it myself.

Caractéristiques

It's a very stable starter and produces a very mild sweet loaf. It forms a nice even crumb but I have yet to manage to get it to form a really wide open crumb . It is quite mild and yoghurty in it's raw taste.

Goût et saveur

Recette

Ingrédients de base

  • 40% T65
  • 40% Water
  • 20% Starter

Ingrédients pour nourrir le levain

  • 30% Flour
  • 30% Water
  • 40% Starter
1
I bake once a week so I get the starter out of the fridge and feed it twice over the course of a day before using that to make a levain for my bread. I also feed the starter again before putting it back in the fridge
30% Flour 30% Water 40% Starter

Méthode de travail

1
I mix T65 organic flour with equal weight in water and some starter which I originally obtained from Infinity Bakery in Brighton England
40% T65 40% Water 20% Starter

Result

Sourdough Boule

This is the bread I make for our household once a week. A classic T80 French boule.

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque