Resilience recipe

Resilience

St Albans, United Kingdom

혼합물

44%
45%
11%
액체(리퀴드) 밀가루 기타
Resilience

Preserve your sourdough for the future

Create your own Explore sourdough library

2020 이후

I have wanted to try for some time after a brief try in 2015. I am a friend of Vanessa Kimbell and she sent me some of her starter to get going.

특징

At its peak it is lively and loads of bubbles. I then add it to my cake, pancake or banana bread mixture and leave to ferment overnight before baking in the morning. So far I have not made bread

맛과 풍미

레시피

시작하는 원료

  • 100g Organic white stoneground fl
  • 100g Water
  • 25g Starter

먹이재료

1
I feed it on a Thursday evening and Second feed it Friday morning

작업방식

1
I use a locally sourced white stoneground organic flour from Redbournbury Mill
100g Organic white stoneground fl
2
Tap water at as close to 23 degrees C
100g Water
3
Add the starter from the container
25g Starter
4
Briskly mix together, loosely cover and leave for 8-10 hours in the kitchen

Result

Banana Bread

My recipe I now add starter to & leave to ferment overnight baking in the morning. It is moist and intense taste
Resilience Banana Bread first overview

Preserve your sourdough for the future

Create your own Explore sourdough library

의견

I am looking to learn more about sourdough baking and bread making