Fresh, natural bread requirements
100 percent hydration, mixed flours creates a unique flavour profile plus the original starter is 200 years old. Tangy and fruity depending on the feeding regime.
Taste & flavour
- 10% Khorasan flour
- 10% Rye
- 5% Semolina
- 75% Strong bakers
- 100% Water
100g flour mixture and 100g water
Under my protection, my sourdough starter fed once a week and kept in the fridge. Ciabatta turns out very mild, almost not sour, and no-knead has got strong aroma and sourness I like.
10% Khorasan flour 10% Rye 5% Semolina 75% Strong bakers 100% Water