Alter
11Jahre
Farbe
Ursprungsland Schweiz
Geschmack
und Aroma
Mischung
75%
25%
Flüssigkeit
Mehl
Weitere
Serini
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I`m a chef, always looking for nice recipes...
Charakteristische Eigenschaften
The starter needs to grow min. 18h in the fridge with a temperature of approx 15°C. He has doubled his size and need another 18h to lift the dough for baking. The result is a very fluffy, gentle tasting bread.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 25% Wheat rye flour
- 25% Wheat white flour
- 50% Water
Zutaten für die Auffrischung
- 20% Starter
- 20% Wheat rye flour
- 20% Wheat white flour
- 40% Water
1
mix all together. We`re baking everyday bread and pizza, so i build as much as we need to do the dough and restart for the next day again.
20% Starter
20% Wheat rye flour
20% Wheat white flour
40% Water
Aufarbeitung
1
25% Wheat rye flour
25% Wheat white flour
50% Water
Ergebnis
white and rye bread
The dough had a long, cold fermentation. I use to bake in a professional oven.
pure sourdough pizza and pittabread
Both same recipe, added olive oil
