Alter
8Jahre
Farbe
Ursprungsland Deutschland
Geschmack
und Aroma
Mischung
30%
59%
11%
Flüssigkeit
Mehl
Weitere
Durum Daisy
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My profession as a baker!
Charakteristische Eigenschaften
Very interesting fruity flavours and nice fermented aroma.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 200g Apple juice from own orchard
- 400g Durum wheat flour
- 400g Water
- 200g Durum wheat flour
- 300g Durum wheat flour
- 100g Durum wheat flour
- 100g Water
Zutaten für die Auffrischung
- 100g Durum flour
- 100g Water
1
Add 100 g Durum Flour and 100 g water. Mix all ingredients homogenously.
100g Durum flour
100g Water
Aufarbeitung
1
Apples are ground (with skin) and then the juices is collected and used as a starter;
the apple juice then is mixed with durum flour and water, the dough is set to rest for 48 hours at 20 °C
200g Apple juice from own orchard
400g Durum wheat flour
400g Water
2
Add 200 g of Durum Flour and mix the dough.
Set to rest for another 24 hours at 20 °C.
200g Durum wheat flour
3
Add 300 g of Durum Flour and mix the dough homogenously.
Set to rest for another 24 hours at 15 °C.
300g Durum wheat flour
4
Add 25 % of Durum Flour (based on inital flour amount) and 25 % of water and mix the dough homogenously.
Set to rest for another 24 hours at 26 °C.
100g Durum wheat flour
100g Water