The Sourdough School by Vanessa Kimbell

Author:Vanessa Kimbell
Language: eng
Format: epub
Publisher: Octopus
Published: 2018-03-09T05:00:00+00:00

Advice

◗ The strong white flour we recommend is roller-milledand generally between 11 and 13% protein, which is considered a middle range of flour strength. (Flour bags that do not have stoneground written on them are generally roller-milled flour, and you can get this kind of flour from almost any good store.)

◗ Remember to reserve water from the total for when you add the salt.

◗ The addition of diastatic malt is optional. It adds colour and flavour as well as extra enzymes, which convert the starches into to sugar for the microbes to use and is useful when using refined roller milled white flour, but not stoneground white.

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