Âge
8Ans
Couleur
Pays d'origine Allemagne
Taste
& Flavour
Mélange
30%
59%
11%
Liquide
Farine
Autres
Durum Daisy
Depuis 2016
My profession as a baker!
Caractéristiques
Very interesting fruity flavours and nice fermented aroma.
Goût et saveur
Recette
Ingrédients de base
- 200g Apple juice from own orchard
- 400g Durum wheat flour
- 400g Water
- 200g Durum wheat flour
- 300g Durum wheat flour
- 100g Durum wheat flour
- 100g Water
Ingrédients pour nourrir le levain
- 100g Durum flour
- 100g Water
1
Add 100 g Durum Flour and 100 g water. Mix all ingredients homogenously.
100g Durum flour
100g Water
Méthode de travail
1
Apples are ground (with skin) and then the juices is collected and used as a starter;
the apple juice then is mixed with durum flour and water, the dough is set to rest for 48 hours at 20 °C
200g Apple juice from own orchard
400g Durum wheat flour
400g Water
2
Add 200 g of Durum Flour and mix the dough.
Set to rest for another 24 hours at 20 °C.
200g Durum wheat flour
3
Add 300 g of Durum Flour and mix the dough homogenously.
Set to rest for another 24 hours at 15 °C.
300g Durum wheat flour
4
Add 25 % of Durum Flour (based on inital flour amount) and 25 % of water and mix the dough homogenously.
Set to rest for another 24 hours at 26 °C.
100g Durum wheat flour
100g Water