Perfekter Sauerteig
Alter
10Jahre
Farbe
Ursprungsland Deutschland
Geschmack
und Aroma
Mischung
97%
3%
Flüssigkeit
Mehl
Weitere
Naturteig Strohgäu
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To give the Products more personal ID, and to make the Products better, more freshness, more wholsome, and more crispy.
Charakteristische Eigenschaften
He Smells like sour creme and the structur is soft and fluffy. But the Products don´t taste sour. He has a pH between 4.2 and 4.4. He taste very mild and to make wheat flour products is it optimal. We addition from 5 - 30 % depending on product.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 4% Starter
- 55% Water
- 45% Weath fluor type 550
Zutaten für die Auffrischung
- 250g Starter
- 1200g Weath flour type 550
- 1600g Water
- 3300g Wheat flour type 550
- 3700g Water
1
We give Starter, Flour and Water (38,0 °C) in the boil and mix it. We give the boil in the proofing room to Start the Fermentation we need a temperature from 28-30 °C for 12 - 16 hours.
250g Starter
1200g Weath flour type 550
1600g Water
2
The second Step we give flour and Water and the first Step in the boil and mix ist again. Than we take it in the proofing room and need a tempretur for 28-30 °C for 6 - 8 hours. When the Sourdough has on the surface bubbles, we give him with Water and flour in the Container and Start the controlled process in the Container.
3300g Wheat flour type 550
3700g Water
Aufarbeitung
1
We mix Water, Starter , and Flour in the Sourdough Container and the System heat the Fermentation up to 30,0 °C. We control constant the pH; and the temperature in the Container, if the pH goes under 4.4 pH we begin to cool down the System to 12,0 °C. The Fermentation is ready after 12-16 hours. The storage temperature ist 12,0 °C. The cooled Sourdough is handle 2 days We refresh it every day.
4% Starter
55% Water
45% Weath fluor type 550
Ergebnis
Ciabatta, Baguette, Brioche, Croissant, Fougasse, Puff pastry.
The crust structur is crispy.
The pore structur is uneven and more open.
It smell a bit sour.
The taste is mild.
