In primo piano
Liquido Farina Altro
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I loved to eat bread with an irregular crumb and was fascinated by that. So i just had to learn!!
It tends to ferment quickly due to the wholemeal content. It is slightly acidic but leans more towards fruity notes and a sweet side as well.
Sapore e aroma
Ingredienti di partenza
Ingredienti per il rinfresco
After adding the filtered water to the starter and mixing in the flour, i leave it for 2 hours at room temperature (almost 30degC in our bakery) then in the fridge overnight, around 16hours.
Metodo di lavorazione
This sourdough was made following the protocol provided by Puratos for their sourdough experiment. Only filtered water and their Tradition Francaise wholewheat flour was used. Only took 3 days before it was active enough to make a bread!
Pain au Levain
Dense hearth bread, with a well cooked crust, long conservation. Toasted nuts. Great with cheese, cold cuts and butter