Âge
9Ans
Couleur
Pays d'origine Danemark
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
The Creature
Depuis 2015
I have baked many years and had several sourdoughs earlier. This is just the latest. Actually I have a white sourdoough too, so I can switch between the two. They have different qualities. Earlier I have had rye bread sourdough starters too but at the momemnt just the two.
Caractéristiques
It has a sweet bvase - probably due to the apple in the original starter. Is active and doubles after the feed approx 4 -5 hours later. Peaks at about 6 hours, max 7 hours. Often it does not lift the bread enough without a hybrid addition of some store bought yeast but the flavour it imparts is always great.
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
- 25% Coarse mileld wheat
- 25% Ølandshvede
- 50% Water
1
Remove about 100.-150 grams of the starter (that I use for other bakes)
25% Coarse mileld wheat
2
30 grams coarse whole wheat stone ground flout
3
30 grams Ølands hvede old hostoric wheat flour
25% Ølandshvede
4
60 grams tap water
Our flat is always fairly cold (we sleep with the window open all year also mid winter and don't heat it up) except when we cook in the kitchen it all warms up
50% Water
Méthode de travail
1
The Creature started as a Paul Hollywood sourdough starter, see http://paulhollywood.com/recipes/sourdough-starter/
Then it evolved and I maintain it using Teresa L- Greenway's 100% hydration starter. As I am in Denmark, I use Danish flour types one is a coarse stone milled whole wheat the other a stone milled white old historic grain flour (Øland)..