나이
11년
색
원산지 United Kingdom
맛과 풍미
혼합물
60%
40%
액체(리퀴드)
밀가루
기타
Alan Partridge
2013 이후
i became interested in bread about 11 or 12 years about, my interest in sourdough was inspired by various baking books, principally Dan Lepard
특징
I tend to do a warm bulk ferment and retard once shaped. It gives a very mild acidity with a good open texture
맛과 풍미
레시피
시작하는 원료
- 150% Water
- 50% Organic white flour
- 25% Organic dark rye flour
- 25% Organic wholemeal flour
먹이재료
1
feed every8-12 hrs at 100% hydration
작업방식
1
Mix a blend of organic flours together with water. in a very loose batter
150% Water
50% Organic white flour
25% Organic dark rye flour
25% Organic wholemeal flour
2
Once doubled in volume add same flour blend but reduce water to 100% hydration
3
Once doubled in volume add same flour blend but reduce water to 100% hydration