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Alternative way to make your own starter at home. This version takes raisins, water and wheat flour. I particularly found this way of making starter simpler than the one with just flour and water. The taste is a little softer (less sour) than traditional water+flour-based starter. You can even keep the two starters in your refrigerator and use one or the other depending on the recipe. That's what I'm doing :)
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Ingredients:
➥ 80g raisins (white or dark)
➥ 200ml of filtered (or boiled) water
➥ 50g + 50g (100g) of wheat flour (white or wholemeal, no need to be strong)
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This recipe is an adaptation of the starter described in the "Swiss Farmhouse Bread" recipe from Jeffrey Hamelman's "Bread: A Baker's Book of Techniques and Recipes". An excellent book. Super recommended for those interested in baking in general, either with natural fermentation or from industrial biological yeasts (dry or fresh / tablets).
Another inspiration was Ryoya Takashima's "Natural Yeast" recipe: peacefulcuisine.com/category/v...
Many of the questions asked here on KZbin are answered on our Instagram page @padeirodeapartamento. There we have more videos and photos of the recipes we posted here.
Thanks for watching!