혼합물

100%
액체(리퀴드) 밀가루 기타
Isabelle

Preserve your sourdough for the future

Create your own Explore sourdough library

2017 이후

Started with yeast bread, but wanted to take it to the next level and go as clean as possible

특징

Medium sour in slow fermentation. Not sour for hybrid bread. Great with walnut bread.

맛과 풍미

레시피

시작하는 원료

  • 25% Wholegrain bio wheat flour
  • 50% Water
  • 25% Wholegrain bio rye flour

먹이재료

1
Depending on baking activity I make less or more levain. Always with 50% mother dough of the flour weight (ex 50g MD + 100g flour + 100g water)

작업방식

1
Sourdough starter born on december 15, 2017. Made with wholegrain bio wheat flour from De Kloostermolen in Haacht. 100% hydration.
25% Wholegrain bio wheat flour 50% Water 25% Wholegrain bio rye flour

Preserve your sourdough for the future

Create your own Explore sourdough library