Mélange

55%
28%
17%
Liquide Farine Autres
Schnurri

Préserver votre levain pour le futur

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Depuis 2022

My job as a baker and my interest in new breads and ideas.

Caractéristiques

Fruity during fermentation, with a sour taste at the end without being disturbing. Strong sour smell. Little lactic acid, strong grain taste. It doesn't taste salty but it's rich.

Goût et saveur

Recette

Ingrédients de base

  • 800g Water
  • 50g Banana bio
  • 30g Lemon juice bio
  • 50g Raw sugar bio
  • 160g Wheat flour
  • 110g Yeast water
  • 10g Raw sugar bio
  • 500g Wheat flour
  • 350g Water
  • 270g 1. refresh

Ingrédients pour nourrir le levain

  • 800oz Wheat flour
  • 200oz Smell flour
  • 200g Sourdough
  • 750oz Water
1
Refresh/Storage Knead the ingredients into a dough. When the volume has doubled, put it in the fridge. For control; Doubling should be completed after 3 hours.
800oz Wheat flour 200oz Smell flour 200g Sourdough 750oz Water

Méthode de travail

1
Yeast Water Chop up the bananas and mix with the other ingredients. Mix well. Let stand at 26 to 28 degrees for 4 to 7 days. Stir daily with a wooden spoon. Then strain and process further or store in the refrigerator.
800g Water 50g Banana bio 30g Lemon juice bio 50g Raw sugar bio
2
Sourdough Approach Knead wheat flour, yeast water and raw sugar into a dough. Allow to double at 26 degrees.
160g Wheat flour 110g Yeast water 10g Raw sugar bio
3
Sourdough 1. Refresh Knead wheat flour, water and the 1. Refresh into a dough. Allow to double at 26 degrees.
500g Wheat flour 350g Water 270g 1. refresh
4
Sourdough Knead wheat flour, yeast water and raw sugar into a dough. Allow to double at 26 degrees. After 4 further refreshments the sourdough should be leavenable.

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque