Âge
15Ans
Couleur
Pays d'origine Canada
Taste
& Flavour
Mélange
66%
33%
Liquide
Farine
Autres
Katla
Depuis 2009
A new restaurant I was working at wanted to explore breads.
Caractéristiques
It grows quick and tends to work well with any flours. We also tend to take our starter we would toss in our muffins and cookies, where it gives a great, deep lactic flavour.
Goût et saveur
Recette
Ingrédients de base
- 50% Pineapple juice
- 100% Spelt flour
Ingrédients pour nourrir le levain
1
75g starter, 150g whole grain wheat flour, 150mL filtered water, every few weeks as we're not doing much bread production at the moment.
Méthode de travail
1
Combined equal parts fresh pineapple juice and organic spelt flour from Oak Manor farms in London, Ontario.
50% Pineapple juice
100% Spelt flour
2
Rested for 2 days at counter temp before beginning feeding with water and additional spelt flour.