Perfekter Sauerteig
Alter
9Jahre
Farbe
Ursprungsland Polen
Geschmack
und Aroma
Mischung
50%
50%
Flüssigkeit
Mehl
Weitere
Micro volume 100% wheat by Piotr Polomski
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I like long fermentation bread taste.
Charakteristische Eigenschaften
This is wheat sour for natural taste wheat sourdough breads
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 0.5tsp Wholemeal Wheat Flour
- 0.5tsp All-purpose wheat flour
- 1tsp Bottled spring water
Zutaten für die Auffrischung
- 0.5tsp Wholemeal Wheat Flour
- 0.5tsp All-purpose wheat flour
- 1tsp Bottled spring water
1
With wooden spatula remove almost all sour, leave only on glass walls. Then add 1/2 teaspoon wholemeal flour and 1/2 teaspoon all-purpose frour and 1 teaspoon bottled spring water, mix it and leave for 24 hours. Put glass to plastic bag, not fully closed
0.5tsp Wholemeal Wheat Flour
0.5tsp All-purpose wheat flour
1tsp Bottled spring water
Aufarbeitung
1
In small glass mix 1/2 teaspoon wholemeal flour and 1/2 teaspoon all-purpose frour and 1 teaspoon bottled spring water, leave for 3 days, then start feeding every 24 hours. Use wooden spatula for mix. Put glass to plastic bag, not fully closed
0.5tsp Wholemeal Wheat Flour
0.5tsp All-purpose wheat flour
1tsp Bottled spring water
Ergebnis
Wheat breads
Wheat breads
