Age
13Years
Color
Country of origin United Kingdom
Taste
& Flavour
Mixture
28%
53%
19%
Liquid
Flour
Other
Brenda
Since 2011
I took a bowl of flour and water and walked under my apple trees mixing the batter. I left a piece of rhubarb (1inch) in the starter for about 5 days
Characteristics
Brenda's bread is crisp on the crust but lovely and chewy inside. She is tangy, but not too tangy but definitely moorish.
Taste & flavour
Recipe
Starting ingredients
- 20g Salt
- 750g Flour
- 250g Starter
- 400ml Water
Feeding ingredients
- % Whole meal wheat flo
1
I refresh my starter every time I bake bread. After using the quantity of starter required I add cold kettle water and wholemeal flour until I have a thick batter consistency. I then put my starter back in the fridge.
% Whole meal wheat flo
Working method
1
Salt, for flavour
20g Salt
2
Strong white bread flour
750g Flour
3
Starter
My starter is mixed with wholemeal flour and water
250g Starter
4
warm water
400ml Water
5
I mix all the ingredients and knead until smooth and then leave overnight (at room temperature) or for a minimum of 8 hours.
I then tip out the dough, split it into two and then after knocking the air out I reshape into boules.
6
I leave the dough covered for a couple of hours before baking at 200 degrees C for 20 minutes then 180 degrees C for 20 minutes
Result
Bread
My regular every day bread
