When I was a child, I lived in the village and while baking bread with my grandmother in the firewood oven, I helped and was interested. And now I work in this field and I am interested in producing bread with sourdough.

Caractéristiques

My starter has been stored in very cold conditions for 2 years and now is fully active and alive. According to the investigation of the culture of the dominant microbial strains of this starter, there were 3 representative strains of the Lactobacillus family (Lactis, Plantarm and Durianis). With this starter, I produce retarder and frozen dough with a lifespan of 7-20 days

Viscocity

Goût et saveur

Recette

Ingrédients de base

kg Starter-flour-water

Ingrédients pour nourrir le levain

kg Starter-four-water

-first dissolved starter in water. -then added wheat flour and mix 10 min with mixer. -after that rest 1 hour in 24 Degrees Celsius. -move starter to box in 2 Degrees Celsius for two days. -to reach pH=4 and T.T.A=10 is ready to use.

kg Starter-four-water