Età
11Anni
Colore
Paese di origine Paesi Bassi
Taste
& Flavour
Miscela
40%
40%
20%
Liquido
Farina
Altro
Fabijean
dal 2014
Because im fasinated by the fact that i can make nice bread with a sourdough i made and maintained myself.
Caratteristiche
Not overwelming flavour. nice ovwn rice. nice and steady rice and great ''stamina''
Sapore e aroma
Ricetta
Ingredienti di partenza
- 100% Water
- 100% Flour
- 50% Starter
Ingredienti per il rinfresco
- 100g Starter
- 200g Water
- 200g Flour
1
Feed the sourdough as in recipe above.
Ferment for 3 hours.
Cool down
100g Starter
200g Water
200g Flour
Metodo di lavorazione
1
I use hot water (because my starter is in the fridge).
Then i add in the flour and starter beat it in to a batter. I like to get oxygen in to help the wild yeast grow.
100% Water
100% Flour
50% Starter
Result
Pizza
I make pizza almost every week, i love it!
I always add 20% sourdouch and let i rise atleast 12 hours.
