Age
10Years
Color
Country of origin New Zealand
Taste
& Flavour
Mixture
30%
55%
15%
Liquid
Flour
Other
Island Bay
Since 2014
I was interested in making bread that had local flavour characteristics. The flour is grown far away but I thought the flavour of the yeasts would be from air in our kitchen.
Characteristics
My bread is made over a long period. I feed the starter in the evening and let it develop overnight. In the morning I form a dough, let it sit for forty five minutes then mix salt in and work the dough a little. It gets put into the fridge for the day. In the afternoon or evening I bring it out and let it rise. It gets shaped and set to relax and rise a little more then baked.
Taste & flavour
Recipe
Starting ingredients
- 250g Whole flour
- 250g Plain white
- 265g Water
- 135g Starter
- 10g Salt
Feeding ingredients
1
Move sourdough from fridge to mixing bowl.
Combine with flour and water. Typically 2 part starter, 2 part flour, 3 part water.
Working method
1
I typically use a 5:3 ratio of flour and liquid. I use a 1:1 wholewheat and plain flour. At different times I will use fresh whey instead of water. Whey bread tends to be sourer and denser than I usually want, so it is not made often but I assume that my sourdough will have a lot of lactobacillus species.
250g Whole flour
250g Plain white
265g Water
135g Starter
10g Salt
Result
crumpets
These simple batters are so much tastier when they are made with a sourdough starter.
pancakes
In Australian and New Zealand pancakes are similar to crepes.
pikelets
Pikelets are a delicious snack that is very easy to prepare. Sourdough starter gives them a more complex flavour.
Bread
A simple 50% wholemeal loaf that is good for sandwiches and toasting.
