Miscela
dal 2018
With some friends we found a YouTube recipe. We watched it, we liked it and since we had the time we did it. My current starter is my third one as the beginnings were very difficult. The first many breads were disasters but my resilience took me to what i am baking today and already for a long time. We also think that this is healthier for our family. Commercial breads are not for us :-)
Caratteristiche
I must say that when we moved from Saudi Arabia to Denmark we noticed that the wholemeal wheat flour has changed the sourdough taste a bit to less sour maybe, less acid i would say. The result of less acidity in the bread I bake is better to our family taste, though i liked the previous one. My recipe is 90% white flour, 10% rye or wholemeal, 63-65 max % hydration, 20% levain, 2,2% salt
Sapore e aroma
Ricetta
Ingredienti di partenza
- 50% Wholemeal Wheat Flour
- 50% Water
Ingredienti per il rinfresco
- 50% Wholemeal Wheat Flour
- 50% Water