Âge
9Ans
Couleur
Pays d'origine Canada
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Kurt
Depuis 2015
I'd been baking bread for a while and wanted a different, chewier, more complex bread.
Caractéristiques
It's pretty darned delicious. It's responsive even if I neglect it a bit. .
Goût et saveur
Recette
Ingrédients de base
- 20g Rye flour
- 20g Water
Ingrédients pour nourrir le levain
- 200g Water
- 200g Flour
1
Again, pretty haphazard, but it seems to work for me. I keep it in a mason jar, though I have dried some out just in case. I dump out most and make waffles, then mix in about 200 of water and scrape down the sides. I then add about 200 g of flour for a batter that is stiff, and let it grow.
200g Water
200g Flour
Méthode de travail
1
It can be haphazard at times. I think I used the method in "Dough" to create my starter last year (2015).
20g Rye flour
20g Water
2
I kept at it through the odd smells and have a strong starter now
3
I had followed the schedule for refreshing and watched it bubble and get stronger
Result
Bread
It makes a delicious crust ( trying to edit and put bread and pizza in, but I keep getting kicked out. I'll keep at it.
Waffles
I can't bear to throw away so much great batter, so waffles are a great way to use up the batter
pizza
It makes a delicious crust ( trying to edit and put bread and pizza in, but I keep getting kicked out. I'll keep at it.
