Âge
4Ans
Couleur
Pays d'origine Guatemala
Taste
& Flavour
Mélange
50%
16%
33%
Liquide
Farine
Autres
Old Sally
Depuis 2020
Healthier options, the challenge to make my own bread and to have a starter that will get deeper flavors through time
Caractéristiques
Deep flavor, not too much acid well balance due the rye flour, it helps a lot to have quality water makes all the difference in the fermentation process hence the final product.
Goût et saveur
Recette
Ingrédients de base
- 50% Wheat
- 25% Rye flour
- 25% Wholemeal Wheat Flour
- 100% Voss water
- 100% Mother
Ingrédients pour nourrir le levain
1
Let my starter come to room temp, then mix wheat, whole wheat and rye with the starter then add the water, put it in a fermentation drawer for 14 hours.
Méthode de travail
1
50% wheat flour, the wheat is from Guatemala
50% Wheat
2
25% rye flour
25% Rye flour
3
25% whole wheat flour, milk extra fine, wheat from Guatemala
25% Wholemeal Wheat Flour
4
Water, Voss from Norway
100% Voss water
5
60 grm mother
100% Mother
Result
Guinness sourdough
Instead of water, I used Guinness beer.
