Idade
7anos
Cor
País de origem Reino Unido
Taste
& Flavour
Mistura
20%
20%
60%
Líquido
Farinha
Outro
Gaia
desde 2017
I got a spoonfull of sourdough starter from a friend. I started to experiment with it. After a month it turned me to a sourdough fanatic.
Características
Distinct fruity aroma. Doesn't turn sour even if used for long fermentation process. A kind of shock resistant sourdough, easily tolerates less frequent feeding.
Sabor
Receita
Ingredientes iniciais
- 50ml Spring water
- 150g Organic apple diced
- 50g Manitoba flour
Ingredientes para alimentar
- 50ml Spring water
- 50g Manitoba flour
1
Equal amount of water and flour
50ml Spring water
50g Manitoba flour
Método de trabalho
1
Started on apple water it has a distinct fruity aroma.
50ml Spring water
150g Organic apple diced
2
Soaking diced apple in spring water for a week on room temperature until its fermented. Strained, amd mixed with manitoba flour. Refreshed ievery other day.
50g Manitoba flour
Result
Basic bread
200g preferment
350ml spring water
500g manitoba flour
14g sea salt