나이
12년
색
원산지 Ireland
맛과 풍미
혼합물
25%
75%
액체(리퀴드)
밀가루
기타
Bray Sourdough
2013 이후
I attended a sourdough bread course in Bath, in Richard Bertinet school. Changed the way I bake bread.
특징
quite sour, smells strongly
맛과 풍미
레시피
시작하는 원료
- 75% Flour
- 20% Water
- 5% Spelt flour
먹이재료
- % Strong whote flour
1
Feeding: 3 days before baking, on room temperature, then feeding it again 12 hours before putting the dough together.
% Strong whote flour
작업방식
1
My sourdough consists of strong white flour, spelt flour, a spoonful of Irish honey (all organic) and water.
75% Flour
20% Water
5% Spelt flour
Result
Potato rolls
Made with cooked potato and cooking water, great way to use leftover starter. But bread is my favourite.
의견
There is no greater joy than people loving the stuff you bake.