混合物

Unknown
流体 其他
Mytty

保存您的酸面团,以备将来使用。

Create your own Explore sourdough library

自2015以来

Curiosity. To see if something so simple as water and flour can it be so difficult. After first touch I was hooked.

特性

My sourdough is tough. It has nice ability to bring very accidit note to the bread dough. I like it, and the flavor brings to mind San Francisco-style bread.

味道

配方

起始配料

喂养配料

  • 30g Starter
  • 50g Water
  • 30g Rye flour
1
I use mature rye sourdoughstarter. I scale aprox. 30 grams of it in clean bowl. I measure 50 grams of water (20 degrees celsius) to bowl with starter. Then I mix it ligthly. After that I add 30 grams rye flour, and mixing it creamy texture. Finaly I storage the starter in a jar and let it to mature.
30g Starter 50g Water 30g Rye flour
2
If I`m not going to bake bread, I put a jar in a fridge and storage ther up to 1 week. Otherwise if I have baking in my mind I let it mature on a counter 14 to 16 hours. Sometimes I let starter to mature on counter 6 to 12 hours and rigth before it meets it "peek", I place the jar in a fridge. There I let starter mature 8 to 12 hours

制作方法

1

保存您的酸面团,以备将来使用。

Create your own Explore sourdough library