年龄
8年
颜色
原产国 United States
Taste
& Flavour
混合物
100%
流体
粉
其他
Clint Yeastwood
自2016以来
Better flavor and more beautiful than baking with commercial yeast
特性
Sour tang typical of San Francisco
味道
配方
起始配料
- 85% Dough
喂养配料
1
Mix in ingredients for regular baking allow to proof
See above
(80% wheat bread flour
(20% whole wheat flour
(75% water
(2% salt
制作方法
1
Remove enough dough for baking
85% Dough
2
Add to the culture left in the mixing/proofing container:
80% wheat bread flour
20% whole grain wheat flour
2% salt
75% water
3
Mix with a stick (by hand) until all flour has been hydrated
4
Stretch and fold 3-4 times (allowing a minimum of 30 minutes rest between folds) over the next 20-30 hours.
5
Remove enough dough for baking.
Repeat
6
Refrigerate the remaining culture in the summer time and anytime it will be inactive longer then 2 days.
For best results bake at least every week to 10 days.
If your culture will be/has been neglected over 3 weeks don’t expect great results in next cycle or two.
Result
评论
Feeder of my family, influencers
Bake the World Great Again, Bake America Great Again