Âge
inconnue
Couleur
Pays d'origine Allemagne
Taste
& Flavour
Mélange
33%
44%
22%
Liquide
Farine
Autres
My Hybrid Sourdough
Depuis Unknown
The fascination that the sourdough rises and the very good taste of sourdough breads.
Caractéristiques
It's very difficult to describe the sourdough. It's not too sour, he is suitable for Wheat-Breads like Tartine or strongly Rye Breads.
Goût et saveur
Recette
Ingrédients de base
- 20g Champagner-rye
- 20% Wheat t110
- 30% Water
- 10g Starter
Ingrédients pour nourrir le levain
- 20g Champagner rye
- 20g French wheat t110
- 30g Water
- 10g Starter
1
Since then I feed the sourdough twice a week like description below.
20g Champagner rye
20g French wheat t110
30g Water
10g Starter
Méthode de travail
1
My base Sourdough was a Wheat Starter by Mike Zakowski (thebejkr), which I reveived on a baking class in September 2018.
20g Champagner-rye
20% Wheat t110
30% Water
10g Starter