trigo arequipeño recipe

trigo arequipeño

Barranco, Peru

混合物

50%
50%
流体 其他
trigo arequipeño

保存您的酸面团,以备将来使用。

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自2016以来

got hooked on baking bread

特性

well behaved

味道

配方

起始配料

  • 100% Andean whole wheat flour
  • 100% Water
  • 100% Andean whole wheat flour
  • 100% Water

喂养配料

  • 200g Baker´s wheat flour
  • 50g Andean whole wheat flour
  • 100g Starter
  • 200g Water
1
Feeding sometime in the morning, between 6:00 and 9:00 am, use 100 grs starter + 200 grs baker´s flour + 50 grs andean whole wheat flour + 200 grs water at room temperature. about 6 hrs later I can use it for bread
200g Baker´s wheat flour 50g Andean whole wheat flour 100g Starter 200g Water

制作方法

1
Day 1 my starter began by mixing 400 grs andean (from Arquipa) whole wheat flour, and 400 grs of water at room temperature (during Lima´s summer).
100% Andean whole wheat flour 100% Water
2
Days 2, 3, 4 and 5, about 24 hrs after beginnig keep 200 grs of the mix in the tub, and refresh it with 400 grs andean whole wheat flour and 400 grs of water at room temperature
100% Andean whole wheat flour 100% Water

保存您的酸面团,以备将来使用。

Create your own Explore sourdough library