年龄
6年
颜色
原产国 Finland
Taste
& Flavour
混合物
40%
40%
20%
流体
粉
其他
Jooseppi
自2018以来
Had been working at a bread bakery back in the states before moving here. Missed baking sourdough and having good bread around
特性
Pretty fast fermentation reaches peak in a few hours. Much more pungent sour smell than the one we used at the bread bakery I used to work at.
味道
配方
起始配料
- 50% Rye
- 50% Whole wheat
- 100% Water
- 50% Starter
喂养配料
1
制作方法
1
Mix water flour old starter let sit overnight. Next day build levain and age for 3-4 hrs. I rstore my starter in the fridge until the day before the next time I bake. If the starter is sluggish I do several feedings before building levain.
50% Rye
50% Whole wheat
100% Water
50% Starter