Spark recipe

Spark

Leicester, United Kingdom

Age

18Years
Color

Country of origin United Kingdom

Taste
& Flavour

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Sourdough
in the world

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Mixture

Unknown
Liquid Flour Other
Spark

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Since 2001

Wanting to recreate the bread of my childhood.

Characteristics

Lovely, tasty and tangy.

Taste & flavour

Recipe

Starting ingredients

Feeding ingredients

1
Remove from fridge, add warm water in the proportions of 70 % or so and wholemeal flour to keep the proportions. let in rise in a warm place and use portion required. replace in the fridge.

Working method

1
Refresh levain with wholewheat flour and water overnight.
2
Mix 600 g of T 65 flour and about 400 g of water plus about 14 g of sea salt. Knead for a few minutes, let it rest.
3
Add around 300 g or so of refreshed levain. Knead for a few minutes and leave to rise either at room temp or in the fridge according to my schedule.
4
When risen well, slash and bake in a dome at as high a temp as possible for around 50 minutes.

Result

Bread, week after week!

Preserve your sourdough for the future

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