혼합물

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액체(리퀴드) 밀가루 기타
Kevin

Preserve your sourdough for the future

Create your own Explore sourdough library

2017 이후

After finishing baking school i wanted to experience sourdough better

특징

It has a subtle acidity, not crazy active since i keep it in fridge.

맛과 풍미

Kevin top shot
Kevin rising shot

레시피

시작하는 원료

  • 10g Honey
  • 10g Apple juice
  • 30g T80
  • 15g Water
  • 65g Leaven chef
  • 65g Water
  • 65g T80
  • 195g Leaven chef
  • 195g Water
  • 195g T80
  • 30g Leaven tout point
  • 100g T65
  • 100g Water

먹이재료

  • 30g Starter
  • 100g Water
  • 100g T65
1
Water at 40 C Mix well, leave out for 3 hours, store in fridge.
30g Starter 100g Water 100g T65

작업방식

1
Water at 50 C Mix all and store at 35C for 24 hours
10g Honey 10g Apple juice 30g T80 15g Water
2
Leaven chef: 1st's day mix Water at 40 C Mix all and store at 30 C for 18 hours
65g Leaven chef 65g Water 65g T80
3
Leaven Chef:2nd day's mix Water at 40C Mix all and store at 28C for 18h T80: stone ground flour
195g Leaven chef 195g Water 195g T80
4
Leaven tout point :3rd day's mix Water at 40 C Mix all store at 28C for 3 hours then store in fridge T65 white flour tradition
30g Leaven tout point 100g T65 100g Water

Result

Bread

Country and white flour breads
Kevin Bread first overview
Kevin Bread second overview
Kevin Bread first slice

Viennoiseries

Raisin rolls, croissants, chocolate rolls
Kevin Viennoiseries  first overview
Kevin Viennoiseries  second overview
Kevin Viennoiseries  first slice

Preserve your sourdough for the future

Create your own Explore sourdough library