Age
9Years
Color
Country of origin South Africa
Taste
& Flavour
Mixture
91%
5%
4%
Liquid
Flour
Other
Miss Munkles
Since 2015
Health reasons. Looking for a healthier alternative to refined bread
Characteristics
medium crumb. Peppery flavour. Struggles in the winter, she likes the heat.
Taste & flavour
Recipe
Starting ingredients
- 130g Champagne valley whole meal flour
- 70g Filtered water
- 60g Starter
- 800g Bread flour
- 100g Whole meal flour
- 100g Typo "00"
- 670g Water
- 20g Salt
Feeding ingredients
- 130g Wholemeal flour
- 70g Water
- 60g Starter
1
My starter lives in the fridge at 3deg C.
I only bake once a week
130g Wholemeal flour
70g Water
60g Starter
Working method
1
I combine 130g of Champagne Valley Stone ground whole meal flour with +- 70g of filtered water. The wheat milled at Champagne Valley Stonemill is grown in the foothills of the Drakensberg by the Solms and Sclanders families.
130g Champagne valley whole meal flour
70g Filtered water
2
I then add 60g of my sourdough starter and combine.
60g Starter
3
Ferment till double in size
4
I then give the sourdough a bath in luke warm water to remove the excess acid, before feeding it again as described above. I feed it 3 more times before baking with it. In winter the feeds are once a day, in summer twice a day.
5
My bread recipe uses a combination of White bread flour, whole meal flour and Type "00" flour. All from Champagne Valley
800g Bread flour
100g Whole meal flour
100g Typo "00"
670g Water
20g Salt
Result
Bread
White bread
