Âge
11Ans
Couleur
Pays d'origine Royaume-Uni
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Shute
Depuis 2013
I've made other breads for 30 years and decided to experiment with natural fermentation
Caractéristiques
Strong crust, large holes, often slow to rise. Can be all white, 50/50, Wholewheat or Rye
Goût et saveur
Recette
Ingrédients de base
- % Strong white flour
Ingrédients pour nourrir le levain
1
To stock starter, add 30g approx flour, 30ml water, mix thoroughly incorporating air
Méthode de travail
1
Standard strong white flour and tap water added in equal volumes to the basic starter. On occasions incorporate home made plain yoghurt at the final stage
% Strong white flour