Âge
4Ans
Couleur
Pays d'origine Japon
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
The Resurreced
Depuis 2020
I loved sourdough as a kid, but there are hardly any bakeries that sell it in Japan, so I decided to make my own with the time I had during the pandemic.
Caractéristiques
I like a sour-sourdough, so adding rye flour really gives it a nice sour tang. Using strong bread flour gives it a nice rise and very sticky, thick, and paste-like texture. When ripe, it smells tangy and a bit fruity (sour apple?). Very reliable and resilient.
Goût et saveur
Recette
Ingrédients de base
- 100g Bread flour
- 100g Filtered water
Ingrédients pour nourrir le levain
- 15g Rye flour
- 15g Strong bread flour
- 30g Water
1
Discard all but about 30g of starter and then add rye flour.
15g Rye flour
2
Add strong bread flour.
15g Strong bread flour
3
Add water and mix well.
30g Water
Méthode de travail
1
Start with some good bread flour and filtered water. I used bread flour from Kyūshū and tap water I filtered at home.
100g Bread flour
100g Filtered water
Result
Focaccia
Bubbly and airy focaccia
Campagne
Standard campagne loaf
Sourdough English Muffins
Made with a blend of local flour and semi-strong bread flour. Fluffy and moist.
