![Happy recipe](https://thesourdoughquest.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_happy_rising.jpeg?itok=xpkdIDOe)
Mischung
66%
33%
Flüssigkeit
Mehl
Weitere
Happy
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Covid
Charakteristische Eigenschaften
Honey smell bread
Geschmack und Aroma
![Happy top shot](https://thesourdoughquest.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_happy_top_0.jpeg?itok=19DRJk85)
![Happy jar shot](https://thesourdoughquest.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_happy_jar_0.jpeg?itok=Z22F66os)
![Happy front shot](https://thesourdoughquest.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_happy_top.jpeg?itok=PQ3sUutx)
![Happy rising shot](https://thesourdoughquest.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_happy_rising.jpeg?itok=xpkdIDOe)
Rezept
Zutaten für den Starter
- 50% Prae wholewheat
- 50% Bob’s dark rye
- 50% Water
Zutaten für die Auffrischung
1
Weigh it to 20g
2
Add flour
3
Add water to make it into liquid levain
Aufarbeitung
1
Stiff starter kept in fridge
Smell like green fermented plum, tangy
Baked bread that smells like honey
50% Prae wholewheat
50% Bob’s dark rye
50% Water
Ergebnis
Bagel
![Happy Bagel first overview](https://thesourdoughquest.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_happy_bagel_entirely.jpeg?itok=1QnXApgz)
![Happy Bagel second overview](https://thesourdoughquest.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_happy_bagel_entirely_second.jpeg?itok=XV8Jz5QP)
![Happy Bagel first slice](https://thesourdoughquest.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_happy_bagel_slice.jpeg?itok=9sFhaoOP)
Kommentare
Hi