Changes throughout the year. In the summer time when the relative humidity and temperature is much higher Otohiko is much more active and can climb the sides of the proofing jar twice as high as in the winter. In the winter it is a denser bread whilst in the summer it can have bigger air pockets. It is a mild flavour and can get a solid crust.

점도

맛과 풍미

레시피

시작하는 원료

100g Hokkaido strong flour
100g Water

먹이재료

75g Flour
75ml Water

Remove half of existing starter. Add 1:1 ratio of flour and water.

75g Flour 75ml Water

작업방식

1:1 Ratio Flour + Water Daily feeding at ambient room temperature

100g Hokkaido strong flour 100g Water

Result

Crumpets

Pancakes

Round bread loaves

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