Âge
12Ans
Couleur
Pays d'origine Canada
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Rita
Depuis 2012
I used to bake yeasted bread and thought that I was a pretty good baker. When my German husband moved to Canada, he was always commenting on how bland the breads in Canada were and he suggested that I try to make sourdough. My early results were flavourful but not very impressive when it came to texture and appearance. I'm happy to say that my results are much better now.
Caractéristiques
50/50 whole wheat and all purpose, hydration is usually 100%. Very reliable. I got this starter from the pastry chef at a nearby restaurant.
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
Méthode de travail
1
Result
Yogurt Sourdough
mostly white bread made a little more tender and sour by replacing some of the water with yogurt.