Età
16Anni
Colore
Paese di origine Stati Uniti d'America
Taste
& Flavour
Miscela
Unknown
Liquido
Farina
Altro
Albert
dal 2008
I travel to Europe a lot for work. Was a breakfast in Brussels, Belgium admiring the bread varieties and asked myself, "Why can't I get bread like this at home?". Then I had the revelation that if I wanted bread like that at home, I had to make it myself.
Caratteristiche
Starter has a very fruity/fermented aroma. Smells like a good wine when its been well fed. Produces loaves with a crust that have a caramel aroma but roasted flavor.
Sapore e aroma
Ricetta
Ingredienti di partenza
Ingredienti per il rinfresco
- 100g Levain
- 100g Water
- 50g Ap flour
- 50g Whole wheat flour
1
I mix the remaining levain from the days bake with equal parts flour and water. I usually have 100 g of levain remaining. Half of the flour is AP (King Arthur) and the other half is whole wheat (usually Red Fife stone ground at home)
100g Levain
100g Water
50g Ap flour
50g Whole wheat flour
Metodo di lavorazione
1