Âge
3Ans
Couleur
Pays d'origine Singapour
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Eli
Depuis 2021
I love sourdough breads in general, I saw many tutorials online and decided to venture on baking bread.
Caractéristiques
Very bubbly sourdough, even after two weeks on the fridge without feeding, bread comes out fluffy and a little bit sour( just enough)
Goût et saveur
Recette
Ingrédients de base
- 60g Whole wheat flour
- 60g All purpose flour
- 120g Filtered wayer
Ingrédients pour nourrir le levain
1
Discard and only leave 25g add 25g filtered water dialectic and add 25g spelt flour
Méthode de travail
1
Day 1: Mix 60 g whole wheat flour, 60 g all-purpose flour and 120 g water ,cover loosely and let it rest 24hr.
Day 2:stir
Days 3-7: Add 30 g of starter from the day before to a clean jar along with 60 g all-purpose flour and 60 g water. Stir until smooth, cover loosely and let rest at room temperature for 24 hours. Repeat daily feedings until the starter is ready to bake with, 7-14 days
60g Whole wheat flour
60g All purpose flour
120g Filtered wayer
Result
Sourdough bread
