Âge
7Ans
Couleur
Pays d'origine Royaume-Uni
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Masa madre alfons,The baby
Depuis 2017
Just experimenting with fermented food
Caractéristiques
I think basically is like kombucha so smells a soft acidic flavour and evolves all the kitchen when I’m preparing bread, is a sourdough living in the dark wardrobe in autumn and winter due the low temperatures in Glasgow, I don’t know if is a singular masa madre but i believe Glasgow has a particular weather to give her a strong character.
Goût et saveur
Recette
Ingrédients de base
- g 50%
Ingrédients pour nourrir le levain
1
Before baking a take my starter from the fridge and start to feeding her every 6 hours ish for above 2 days
Méthode de travail
1
We start our starter above 3 years ago following the instructions of a friend of my wife from USA and after I’ve feeding her just adding flour and water without measurement till we have a smooth and high hydration mixing, I’ve been using different flours like whole wheat and strong ecologic white flour but now I’m using more just white strong flour
g 50%
2
50 to 50 % water and strong white flour
Result
Sourdough pizza, bagel, cookies, sandwich bread, focaccia….
The sizes of the photos are bigger than 3 mb, shame
Commentaires
So far i do bread for hobby and i really enjoy to share it with friends and family