Âge
4Ans
Couleur
Pays d'origine Grèce
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
quarantine
Depuis 2020
I am 7th generation baker and this is my new sourdough starter
Caractéristiques
It is soft, elastic, with moderate acidity in the nose and intense acidity in taste!
Goût et saveur
Recette
Ingrédients de base
- 50% Wholemeal Wheat Flour
- 50% Water
Ingrédients pour nourrir le levain
- 50% Wholemeal Wheat Flour
- 50% Water
- 50% Durum wheat semolina flour
- 50% Water
- 60% Strong wheat bread flour
- 40% Water
1
I feed my sourdough for the first 4 days with this ingredients
50% Wholemeal Wheat Flour
50% Water
2
I feed my sourdough for the 5th and 6th days with this ingredients
50% Durum wheat semolina flour
50% Water
3
I feed my sourdough for the 7th and 8th days with this ingredients and I use it.
From there on I continue with the same procedure, I just place it in the fridge and feed it every 5 days
60% Strong wheat bread flour
40% Water
Méthode de travail
1
50% Wholemeal Wheat Flour
50% Water
Result
Bread
