Fatma Nene recipe

Fatma Nene

Harrison, Australia

Mixture

50%
50%
Liquid Flour Other
Fatma Nene

Preserve your sourdough for the future

Create your own Explore sourdough library

Since 2002

Fresh, natural bread requirements

Characteristics

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

Fatma Nene front shot

Recipe

Starting ingredients

  • 10% Khorasan flour
  • 10% Rye
  • 5% Semolina
  • 75% Strong bakers
  • 100% Water

Feeding ingredients

1
100g flour mixture and 100g water

Working method

1
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

Result

Fatma Nene  first overview

Preserve your sourdough for the future

Create your own Explore sourdough library