Alter
4Jahre
Farbe
Ursprungsland Kanada
Geschmack
und Aroma
Mischung
100%
Flüssigkeit
Mehl
Weitere
Prune
Bewahren Sie Ihren Sauerteig für die Zukunft auf
Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothekseit 2020
I wanted to expand my baking experience and I was/am fascinated that I can control the outcome of my bakes right from the start and the time it takes to create a loaf (aesthetics like crumb aside), is fantastic therapy. I'm never searching for the alveoli-filled crumb, all I do is treat the dough gently and lovingly for it will feed me and my family. :)
Charakteristische Eigenschaften
Prune is active even after a cold slumber (for when I'm not baking or on holiday). She peaks at 4 to 5 hours regularly, making it very easy to time my bakes.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 50g Prune
Zutaten für die Auffrischung
- 10g Starter
- 20g Water
- 20g Flours
1
Remove discard (discards are used in several other recipes), leave behind 10g in the jar
10g Starter
2
Add 20g water
20g Water
3
Add in 15g all purpose or bread flour and 5g spelt flour
20g Flours
Aufarbeitung
1
Prune is used as it (100%) or sometimes as Etno (50%)
50g Prune
Ergebnis
Cranberry walnut loaf
This is my favorite kinda loaf. Easy to make, with a nice crunch and tart taste. Great for breakfast or brunch
Chocolate+espresso swirl loaf
This was a test bake. The choc+espresso amount in the 2nd dough could be doubled for a more intense flavor.
