Âge
10Ans
Couleur
Pays d'origine Venezuela
Taste
& Flavour
Mélange
53%
47%
Liquide
Farine
Autres
Daruma
Depuis 2014
My grandmother is italian and she always talks about "la madre" back in Italy, so I decided Iwanted to try it and since the first time I tasted it Ifell in love with the depth of flavor this starter adds.
Caractéristiques
This starter has a nice balance between lactic acidity and untcuosity, adds moisture and great holes to the crumb and a beautiful golden crust. its flavor is acidic and packed with umami.
Goût et saveur
Recette
Ingrédients de base
- 50% Flour
- 110% Water
- 50% Fine Rye Flour
- 100% Bread
- 110% Water
Ingrédients pour nourrir le levain
- 100% Bread
- 110% Water
1
Weight 210 grams of the starter then add 100 grams of bread flour and 110 grams of bottled water. let rest out of the fridge for about 6 hours, then close the lid ant put it back in the fridge.
100% Bread
110% Water
Méthode de travail
1
Start with bread flour 50% 50% rye flour and 110% bottled water, mix and let sit covered with cheesecloth 24 hours.
50% Flour
110% Water
50% Fine Rye Flour
2
Remove half the mixture an add the same amount based on the same percentages, 100% bread flour 110% bottled water. without the rye flour.
100% Bread
110% Water
3
Repeat step 2 until day 6
Result
Pain Bordelais
Thus is a bread made with medium hydration with irregular crumb and a golden crust, a little acidic and salty.
