This starter gives texture , long shelf-life, with storng roasted wheat notes, with a little bit acid after baking. This bread is baking on stone- oven. It's can help to give in finished goods more moistness and creamy colour for texture. If we use 50% of sourdough for chiabatta it gives country style bread imige.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

% 50
% 50

Zutaten für die Auffrischung

1st day wheat flour 450- 60% water -40%. Water stayed with 2.5-4 degrees temperature refresh with argentum tube, like liquid ice. Next day put 40% of Durum flour, 60% of water with 40 degrees temperature.

Aufarbeitung

Wheat flour Durum

% 50

Water

% 50

Ergebnis

All types of wheat bread

Chiabatta, baguette, loaf breads, sendwiches, rye-wheat breads, toast bread, burger buns, sweet buns.

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