Levain parfait
Âge
13Ans
Couleur
Pays d'origine République tchèque
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Bohous
Depuis 2011
the bread quality
Caractéristiques
-fruit smell -not too sour -light color
Goût et saveur
Recette
Ingrédients de base
- 10g Rye flour
- 10g Water
- 20g Rye flour
- 20g Water
- 30g Rye flour
- 30g Water
- 40g Rye flour
- 40g Water
Ingrédients pour nourrir le levain
- 40g Rye flour
- 40g Water
1
remove 55g of sourdough and add quadruple of flour and water
40g Rye flour
40g Water
Méthode de travail
1
mix rye flour with water using 100% hydration from the beginning and I keep the same hydration all the time for sourdough
10g Rye flour
10g Water
2
remove 15g of sourdough and add additional flour and water
20g Rye flour
20g Water
3
remove 35g of sourdough and add triple of flour and water
30g Rye flour
30g Water
4
remove 55g of sourdough and add quadruple of flour and water
40g Rye flour
40g Water
Result
Sourdough box
all in one, sleeping sourdough, flour mix, guide book with pictures. 4 products (bread, rolls, full rye, black)
