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Mélange
75%
25%
Liquide
Farine
Autres
Champa
Depuis 2013
I enjoy that there are many layers to sourdough baking. I enjoy the mad scientist aspect. Right now, I am experimenting with fermenting fruit and flowers.
Caractéristiques
I enjoy the floral scent from the sourdough. It is very mild and does not have much of a tang. I am not very careful about being consistent with my feedings. Sometimes I use magnolia and fruit water in the mother starter. I bake about 2 loaves a week. Fremont, CA is south of SF.
Goût et saveur
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Recette
Ingrédients de base
- 200g Rye
- 200g Bread flour
- 400g Water
Ingrédients pour nourrir le levain
- 50g Bread flour
- 50g Water
1
Discard all but 100 gr
Add 50gr bread flour
Add 50gr water or yeast water
50g Bread flour
50g Water
Méthode de travail
1
rye 200gr
bread flour 200gr
water 400gr
200g Rye
200g Bread flour
400g Water
Result
Champa
Kimchi pancake, onion Chinese pancake, sweetbreads, milk bread, crackers, pancakes, cheese bread, brioche
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Tartine country
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Commentaires
Sometimes alternatively mixed with yeast waters. I am south of SF. I wonder if that makes a difference. :D
Sometimes mixed with only bread flour. Sometimes 50/50 bread flour/ rye to water. sometimes spelt added.