Âge
10Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
87%
4%
9%
Liquide
Farine
Autres
Gamecocks
Depuis 2014
try something new
Caractéristiques
smell fruity after a few hours after feeding then become very alcohol strong smell until feed again
Goût et saveur
Recette
Ingrédients de base
- 150g Liquid starter (100%)
- 73g Whole wheat flour
- 804g Bread flour
- 755g Water
- 18g Salt
Ingrédients pour nourrir le levain
- 10g Starter
- 20g Water
- 20g Rye flour
1
Discard 40 g of the starter add in 20 g water to dissolve the starter then add 20 g of rye flour and mix
10g Starter
20g Water
20g Rye flour
Méthode de travail
1
Autolyse flour with water for an hour. Then added starter let it start working for 30 mins. Sprinkle salt over the mixture and knew to incorporate. Bulk ferment with S&F for 4 hours S&F 6 times. (First 3 at 15 mins interval then 30 mins) After 6 hours, divide, shape and proof in the fridge for 15 hours. Bake cold in hot dutch oven at 450 for 30 mins and 30 more mins lid open.
150g Liquid starter (100%)
73g Whole wheat flour
804g Bread flour
755g Water
18g Salt
Result
Discard sourdough waffle
amazing
Commentaires
Still learning