Pickhams recipe

Pickhams

Hurstpierpoint, United Kingdom

Age

3Years
Color

Country of origin United Kingdom

Taste
& Flavour

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Mixture

50%
50%
Liquid Flour Other
Pickhams

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Since 2016

Bread Magazine.

Characteristics

It's life began in Sussex (hard water) but soon moved up to Liverpool (softer water). It is southern at heart with a hint of Scouse.

Taste & flavour

Pickhams top shot
Pickhams jar shot
Pickhams front shot
Pickhams rising shot

Recipe

Starting ingredients

  • 75g Wholemeal Wheat Flour
  • 75g White
  • 150g Water

Feeding ingredients

  • 25g Starter
  • 150g Flour
  • 150g Water
1
25-30g starter taken from mother mix and added to separate bowl.
25g Starter
2
150g wholemeal/white wheat flour-mix. Added to starter in bowl.
150g Flour
3
Water added to bowl mix, stirred and then moved into empty/clean 'Parfait' jar.
150g Water

Working method

1
Mix with white flour. Then into 'Parfait' jar.
75g Wholemeal Wheat Flour
2
Mix with wholemeal flour. Then into 'Parfait' jar.
75g White
3
Water (sometimes purified, sometimes not!) added to flour and stirred until all flour mixed in.
150g Water

Result

White and Wholemeal Sourdough

80% White Flour 20% Wholemeal Flour 25% Sourdough Starter 2% Salt 73% Water
Pickhams White and Wholemeal Sourdough first overview
Pickhams White and Wholemeal Sourdough second overview

Sourdough Pancakes

Sourdough pancakes, recipe taken from 'theperfectloaf.com'.
Pickhams Sourdough Pancakes first overview

Khorasan & Spelt Sourdough

Pickhams Khorasan & Spelt Sourdough first overview

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