Âge
6Ans
Couleur
Pays d'origine Belgique
Taste
& Flavour
Mélange
37%
62%
1%
Liquide
Farine
Autres
JaiVes pure white
Depuis 2018
Fun of experimenting, looking for new ideas on the website ‘weekendbakery.com’ and the search for a digestible bread
Caractéristiques
Strong rising capability, not too sour, however I will experiment in the future to find a starter/yeast that produces still less sour breads
Goût et saveur
Recette
Ingrédients de base
- 100% White flour
- 30% Yoghurt
- 30% Milk
- 2% Salt
Ingrédients pour nourrir le levain
- 25% Motherdough
- 100% Wheat flour
- 60% Water
- 2% Salt
1
Mix 25 g of mother yeast with 100 g of pure white wheatflour, 60 g of water + 2 g salt
25% Motherdough
100% Wheat flour
60% Water
2% Salt
Méthode de travail
1
Day 1: mix 100 g pure white weatflour, 30 g milk, 30 g yoghurt, 2 g salt
Dag 2 - first refreshment: 50 g dag 1, 100 g white weatflour, 60 g water, 2 g salt
Kept in glass covered bowl on room temperature
After 6 refreshments was the yeast ready to use for baking
100% White flour
30% Yoghurt
30% Milk
2% Salt