Âge
6Ans
Couleur
Pays d'origine Brésil
Taste
& Flavour
Mélange
42%
57%
Liquide
Farine
Autres
Betina
Depuis 2018
Make a healf and more nutricional bread, with more flavor, texture and beaty. Crispy crust, soft and tasty crumble. Do it with my hands, in my house, To my loved ones. Family and friends. Learn to how do a real bread of quality, a confort food. That males me happy!
Caractéristiques
Sweet, smell nuts, light sour, soft, bubbly, survive in fridge with 20% of hidratation for 15 days, refreshed with 50% of water, 50% White flour 08 hours before use at room temperature. That’s always high. 28 to 35 celcius. Grow very fast. Sometimes in 04 or 05 hours duplicate or triplicate.
Goût et saveur
Recette
Ingrédients de base
- 80% Flour
- 20% Whole wheat flour
- 75% Water
Ingrédients pour nourrir le levain
- 25% Strong white flour t65
- 25% Water
- 50% Starter
1
Keep 50% of the starter, refresh with 25% of water, 25% strong flour T65
25% Strong white flour t65
25% Water
50% Starter
Méthode de travail
1
First i do a mix of flours and water, leave to fermentate for 24 h, refresh mantening 20% of initial mixture, the other 80%, Half flour, half water, do this for 04 days, bafore keep 50% of misture and the other 50% half flour and half water, for more 03 days, now it’s ready to use. Refresh 03 times a week.
80% Flour
20% Whole wheat flour
75% Water
Result
Sourdough pancake
Keep the discarted starter add whole wheat flour, salt enougth, water to make a fluid dough, fryed in ghee butter.
