Âge
8Ans
Couleur
Pays d'origine Brésil
Taste
& Flavour
Mélange
33%
33%
33%
Liquide
Farine
Autres
Doughzin
Depuis 2016
Looking for a more natural approach to bread and other baked goods as I was trying to avoid as much industrialized produces as possible.
Caractéristiques
Very mild acidic taste. Easy to control and hard to become acidic due to quick fermentation with the combination of the WW flour and Bakers flour which helps it to fermentate quick but don't lose its peak for a while giving a bigger window frame to use the starter before become too acidic and less active. Also, a bit sweet so it's quite enjoyable in pancakes and scrolls.
Goût et saveur
Recette
Ingrédients de base
- 80% Bakers flour
- 20% Wholemeal Wheat Flour
- 100% Water
- 100% Starter
Ingrédients pour nourrir le levain
- 100% Water
- 20% Wholemeal Wheat Flour
- 80% Bakers flour
- 100% Starter
1
Add in 20g of water usually I use tap water that has been boiled and then cooled down.
Add 20g of mature starter dissolve it into the water.
Add 4g of Whole wheat Flour and 16g of Bakers Flour
100% Water
20% Wholemeal Wheat Flour
80% Bakers flour
100% Starter
Méthode de travail
1
Starter made of a blend of flour local grown whole wheat and bakers flour.
Ratio 1:1:1. Made with love and enthusiasm. Have been spread with a few friends who got into sourdough baking.
Refreshed twice a day on Spring and Autumn. Resfreshed once a day on Winter. Refreshed 2 twice a day on Summer but with 1:2:2 ratio instead of 1:1:1 ratio.
80% Bakers flour
20% Wholemeal Wheat Flour
100% Water
100% Starter