Age
18Years
Color
Country of origin New Zealand
Taste
& Flavour
Mixture
Unknown
Liquid
Flour
Other
Plimmerton culture
Since 2006
I was curious to know about the origins of bread baking.
Characteristics
My starter is about 10 years old and is getting better all the time. Loaves are ready to bake in about 2 hours even on cool days.
Taste & flavour
Recipe
Starting ingredients
Feeding ingredients
1
Add 1 cup warm water and about 1 cup of flour and mix to pancake batter consistency. Leave at room temperature for about 1 hour, then return to fridge.
Working method
1
2 cups cold liquid culture
1 cup flour
1/2 cup warm water
mix and leave in proofing box 8 hours
2
Add 1 cup flour & 1/2 cup water
mix and leave in proofing box 8 hours.
Culture will now be fully active
3
Heat 1 cup water/milk, stir in 2 tbsp butter, 1 1/2 tsp salt, mix into dough
4
Mix in 3 cups flour, 1 cup at a time. Leave to autolyse for about half an hour.
5
Knead in 1 more cup of flour. Shape and prove until doubled in size. Slash and bake in preheated oven at 190 degrees Celsius for 40 minutes
Result
Potato bread
Basic bread recipe with 2/3 cup instant mashed potatoes added to the milk, and 2 tsp caraway seeds to mixture.
