Âge
9Ans
Couleur
Pays d'origine Brésil
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
Chuck Berry
Depuis 2015
After years making bread with industrial yeast, I decided to go natural and learn how to balke using only what nature gives us.
Caractéristiques
Sweet smell after feeding. Acid smell before feeding. When feed, takes 4-5 hous in room temperature to get busy. Born in 02/08/2015. Lives in the fridge and feed 2 times/week.
Goût et saveur
Recette
Ingrédients de base
- 100% Whole
Ingrédients pour nourrir le levain
- 75g Starter
- 200g Flour
- 150g Water
1
I keepy starter in the fridge and feed it once or two times/week, mostly on the day before baking. Proportion 0,75:1:2
75g Starter
2
Add flour 50/50 white/whole
200g Flour
3
Add water, mix and back to the fridge. To make the leaven, I use 1:2:2 (starter, flour, water) feeding and wait about 5 hours to bake.
150g Water
Méthode de travail
1
Water, flour and time. That's how I begun my starter,
100% Whole
Result
Focaccia
It's the second best thing to bake after breads.
Commentaires
Nice initiative.