Mélange

Unknown
Liquide Farine Autres
Forrest Starter

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque

Depuis 2015

Liked the challenge

Caractéristiques

Steady and reliable

Goût et saveur

Recette

Ingrédients de base

Ingrédients pour nourrir le levain

1
stored in the fridge but taken out and fed every 7 days. - discard 50% of the starter then add wholemeal flour (60g), strong white flour (40g) and tepid water. (100ml) mix well and cover.

Méthode de travail

1
In a large bowl mix 60g wholegrain flour, 40g strong white bread flour and 100ml luke warm water. Mix well and cover. Leave somewhere warm until fermentation has started.
2
Once fermentation has started feed every 24 hours by discarding 50% and adding 60g wholegrain flour, 40g strong white bread flour and 100ml water - mix well and cover - repeat for 7-10 days. Keep at room temperature. After 7-10 days it's ready to use.

Result

Sourdough scones and loaves

Forrest Starter Sourdough scones and loaves  first overview
Forrest Starter Sourdough scones and loaves  second overview

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque