Mistura

66%
33%
Líquido Farinha Outro
HealthyYummySpelt

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2016

I've always wanted to try baking my own sourdough but was afraid that it would be too hot in a tropical country. Turns out it works well.

Características

It's a wet starter w a nutty fragrance - like slightly off walnuts

Sabor

HealthyYummySpelt top shot
HealthyYummySpelt jar shot
HealthyYummySpelt front shot
HealthyYummySpelt rising shot

Receita

Ingredientes iniciais

  • 25% Rye flour
  • 50% Water

Ingredientes para alimentar

1
50 g of rye starter and 150 g spelt flour w 100 g cool water

Método de trabalho

1
My starter was made from scratch with 25 g of rye flour and 50 g water on Day 1
25% Rye flour 50% Water
2
Day 2 Add another 25 g of rye flour and 50g of water to the 75g starter of the previous day
3
Day 3 Repeat as day 2
4
Add 50 g of rye flour and water to previous starter - ready to make first sourdough loaf ❤

Result

savoury breads

Bread, pizzas, Gorgonzola and nuts baguette
HealthyYummySpelt savoury breads second overview
HealthyYummySpelt savoury breads first slice
HealthyYummySpelt savoury breads second slice

Sweet breads

Chan chocolate bread, cinnamon rolls
HealthyYummySpelt Sweet breads first overview
HealthyYummySpelt Sweet breads second overview

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library