Âge
6Ans
Couleur
Pays d'origine Roumanie
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
the gremlins
Depuis 2018
I can't even remember. I know that I've tried to make a starer last year and I thought I did something wrong. This year I've tried it again and it tripled in volume and then co lapsed. I thought something was wrong, bit a friend of mine, who is a chef told that is ok. I've been baking for the last 4 months and I hope to get better results.
Caractéristiques
My sourdough is acid and smells a lot like yeast. The rye one is very nutty.
Goût et saveur
Recette
Ingrédients de base
- 100% Starer
- 50% White flour
- 50% Whole wheat flour
Ingrédients pour nourrir le levain
1
Méthode de travail
1
I have 2 starters. One wheat and one rye. The rye one is more active. They are both 100% hidratation and I used them once a week.
100% Starer
50% White flour
50% Whole wheat flour
Result
