A need for the healthy, tasty bread of my childhood without additives
Wheat, one year old and active. Fed well previous day and then morning of baking day, it is really bubbly.
Taste & flavour
- % Wheat
Equal weights of lukewarm water to flour. Thoroughly mixed and loosely covered
STARTER; equal quantities of wheat flour and water daily to make the starter. Kept at about 27C in oven with the inside light on. LOAF; Mix together 460g wheat flour, 40g rye flour, 100g starter,350g lukewarm water, splash of olive oil, half dl malt extract, seeds, chopped walnuts and dried cranberries. Autolyse 1h add 10g salt. Stretch & fold over 3 h. Overnight in fridge. Bake when risen
Sour dough pancakes,pizzas, ciabattas, country loaves, sweet coffee bread