Âge
28Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
70%
20%
10%
Liquide
Farine
Autres
Khufu
Depuis 1996
My grandmother.
Caractéristiques
Rises at 20C in about 12 hours after removing from refrigerator. I can delay it's use after feeding by sitting it out for 1 hour before putting in the refrigerator which allows me to delay its use for 2-3 days... or 1.5 hours rest before putting in the refrigerator if not using for 3-5 days.
Goût et saveur
Recette
Ingrédients de base
- 10g 50% hydration starter
- 30g Water
- 40g Bread flour
- 20g Whole Rye Flour
Ingrédients pour nourrir le levain
1
See above.
Méthode de travail
1
Refresh my 50% hydration starter to 100g total:
> 10g of my starter (discard remainder),
+ 30g of filtered room temperature water,
+ 20g whole Rye flour,
+ 40g of Bread flour.
10g 50% hydration starter
30g Water
40g Bread flour
20g Whole Rye Flour
2
Mix water and starter until incorporated.
Add and mix in the Rye flour.
Add and mix in the Bread flour.
3
Transfer to clean jar and cover with lid.
Rest at 68F (20C) for 30 minutes.
Move to refrigerator to use the next day.