Âge
35Ans
Couleur
Pays d'origine Afrique du Sud
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Levain
Depuis 1990
I come from a family of bakers and did a degree at Univeristy in Food Science and are a Lecturer in the subject field
Caractéristiques
Young starter: soft on the nose, milky buttery, sweet mature starter: sweet and sour nose with fruity notes
Goût et saveur
Recette
Ingrédients de base
- % Rye
Ingrédients pour nourrir le levain
1
Méthode de travail
1
Mix 60 g rye, 60g water 26C, 5 g honey. Let it stay at 26C for 2 days with lid fitted side ways for air to move in and out free.
Build starter third day with 90g rye, 90 g water 26C, 5 g Honey, Leave for 24 h
Forth day feed with 120 g rye, 90 g water 26C leave for 24 h.
Use&maintain: 40 g (1tbsp) seed plant, 100g whitebread flour, 100g wholewheat flour, 200g 26C water, 2h use in recipe
% Rye
2
Basic bread
80% whitebread flour
20% wholewheat flour
70% hydration
20% levain
5% honey or melasse
1% salt
Result
Patisserie
Waffles, pancakes, naan, challah, brioche, english muffins, scruffins, cookies, croissants, danish pastry, koeksisters
