Levain parfait
Âge
6Ans
Couleur
Pays d'origine Finlande
Taste
& Flavour
Mélange
57%
35%
8%
Liquide
Farine
Autres
Merin makea
Depuis 2018
I love to trey new things
Caractéristiques
The feedingamounts are quite big, so usuallu make it with half the amount first time. If you have to discard this starter, just thin it with milk or milk alternative and add some bakingpowder, it makes very good pancakes!
Goût et saveur
Recette
Ingrédients de base
- 160g 100 % wheat starter
- 128g All purpose wheat flour
- 32g Sugar
- 51g Water
- 250g Starter made the day before
- 200g All purpose wheat flour
- 50g Sugar
- 80g Water
Ingrédients pour nourrir le levain
- 250g Starter
- 200g All purpose wheatflour
- 50g Sugar
- 80g Water
1
Knead well and form a ball, keep well covered in room temperature about 4-5 hours.
250g Starter
200g All purpose wheatflour
50g Sugar
80g Water
Méthode de travail
1
Knead well to mix the ingredients, put in an oiled bowl and cover, keep in room temperature over night, 7-10 hours.
160g 100 % wheat starter
128g All purpose wheat flour
32g Sugar
51g Water
2
Knead well, keep in room temperature about 4-5 hours, until the starter doubles in size, then you can bake or put the starter in the fridge. It needs to be fed always before baking, if you don`t use it very often, feed it two-four times before baking according to the instructions below.
250g Starter made the day before
200g All purpose wheat flour
50g Sugar
80g Water