Age
6Years
Color
Country of origin United Kingdom
Taste
& Flavour
Mixture
100%
Liquid
Flour
Other
Charlie
Since 2018
I was inspired to start my sourdough when I was introduced to the travelling leaven of Zita and Judit from Hungary.
Characteristics
Charlie is well cared for and he's growing up nicely. He's spoken to kindly, and given a nicely warmed clean jar after his weekly feed. His flavour and aroma have developed very nicely. Just the right amount of sourness with a slightly sweet, nutty and earthy background giving a beautifully tasty slightly chewy loaf which sits well in the stomach and generates a feeling of happiness.
Taste & flavour
Recipe
Starting ingredients
- 50% Strong white bread flour
- 50% Pure highland water
Feeding ingredients
- 50% Strong white flour
- 50% Pure highland water
1
Charlie is fed once a week. After removing 250g for each loaf I am making I double the remainder to give me enough for the following week. Sometimes, if I bake two loaves Charlie is fed on two consecutive days to give enough for the next bake. the feed is 50% strong white flour, 50% Highland water.
50% Strong white flour
50% Pure highland water
Working method
1
Charlie was born on 1st February 2018.
He's a straightforward lad used for a bake of one or two loaves a week for my family. An unadulterated mix of pure water from the Scottish Highlands and strong white bread flour. At times Charlie is given a treat and the white flour at feeding time is spelt flour, Canadian flour, or locally milled Highland flour.
50% Strong white bread flour
50% Pure highland water
Result
Sourdough Loaf
A beautifully sour loaf with sweet, nutty and fruity undertones.
