Âge
inconnue
Couleur
Pays d'origine Royaume-Uni
Taste
& Flavour
Mélange
40%
40%
20%
Liquide
Farine
Autres
Clinton
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.