Età
12Anni
Colore
Paese di origine Belgio
Taste
& Flavour
Miscela
50%
50%
Liquido
Farina
Altro
BASS
dal 2012
my sensei and bakery competition
Caratteristiche
a wheat based liquid sourdough. Milky, nutty and fruity profile. A strong companion on the road. Always at his best 4 hours after his last feed and kept on 22°C
Sapore e aroma
Ricetta
Ingredienti di partenza
- 50% Flour
- 50% Water
Ingredienti per il rinfresco
- 20% Bass
- 50% Flour
- 35% Water
1
I keep Bass in the fridge and feed him 3 times a week.. Before using him, I re start him with 2 feeds with 6 hours in between
20% Bass
50% Flour
35% Water
Metodo di lavorazione
1
apple, raisins and honey on luke warm water and leave for 5 days. use the active water on 1/1 base with T55 flour.
50% Flour
50% Water