Masa madre perfecta
Mezcla
50%
50%
Líquida
Harina
Otros
Fadougou ( Named after the Village where i am working)
desde 2018
As a Chef ,Always fascinated by the mystery of wild yeast. last year while I was watching some You Tube videos about sour dough bread making , I decided to make my own starter and I did it successfully , still a long way to go!!
Características
To be honest I never used any other starter in my life, even this is my first experience of making my own from the scratch, and till today never had a problem. It seems like very active after every feeding . Takes lesser time to get active when I am using rye flour for feeding. I believe it gives a unique sourish woody flavor to my bake!!
gusto
Receta
Ingredientes de partida
- 1.Cup Hydration
- 1.Cup Rye
ingredientes de alimentación
- 50g Hydration
- 25g Starter
- 50.g Flour
1
My normal feeding as follows-
Stater 200 gm
Water 400 gm
Flour 400 gm.
6- 8 hours at 26 degrees.
50g Hydration
2
I use my Matured starter
25g Starter
3
sometimes use 50% whole wheat 50% white
50.g Flour
método de trabajo
1
Fadougou is a 3 year old starter which I started from the scratch, using the tips available in the books.I started my culture with rye and Now I have whole wheat, and Type 405 (white) starters with me. All are bubbly and active with a pleasant wild smell .Feeding regularly and at least 4 days in a week I bake with my favorites . Always gives me the best results. Pictures are in my Instagram.
1.Cup Hydration
2
Rye with our husk.
1.Cup Rye
Result
Sourdough loaf, honey bread,Croissants,banana cake.
Flour-100%starter 20%Water 75%salt 2%
30minutes autolyse,12 hours bulk fermentation ,
2 hours final prove, 225 bake
Ciabatta, Pannatone ,Fougasses.
90 % hydrated dough with little bit of olive oil
Pumpkin bread
70% hydration along with pumpkin puree Levine.
Comentarios
Happy baking, spread the Quest for sour dough!!! :)
Good looking!