Levain parfait
Âge
9Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Nyx
Depuis 2015
Child has difficulty with wheat products so I wanted to try how he did with long fermented bread with no preservatives or other unnecessary ingredients.
Caractéristiques
Fast to come back after time in the refrigerator. Not as sour as other starters I have had but the rise is great!
Goût et saveur
Recette
Ingrédients de base
- 50% All purpose
- 50% Spring water
Ingrédients pour nourrir le levain
- Cup 0.5 all purpose
- Cup 0.5 spring water
1
Fed every day if at room temperature. Once every 3-4 days in the refrigerator.
Cup 0.5 all purpose
2
Add room temperature Poland spring water. Mix completely and set out at room temperature. Use after 6 hours or when it is bubbly.
Cup 0.5 spring water
Méthode de travail
1
Fed with King Arthur's all-purpose flour.
50% All purpose
2
Use Poland spring water
50% Spring water
Result
Bagels
The bagels have been boiled in water with sea salt and barley malt syrup and then baked.
Pretzels
The pretzels are yummy.
Baguettes
Still working on technique but the taste is fantastic.
Boule
My favorite bread to make. I can be creative and enjoy seeing how it bakes in the oven
