나이
6년
색
원산지 Belgium
맛과 풍미
혼합물
37%
62%
1%
액체(리퀴드)
밀가루
기타
JaiVes pure white
2018 이후
Fun of experimenting, looking for new ideas on the website ‘weekendbakery.com’ and the search for a digestible bread
특징
Strong rising capability, not too sour, however I will experiment in the future to find a starter/yeast that produces still less sour breads
맛과 풍미
레시피
시작하는 원료
- 100% White flour
- 30% Yoghurt
- 30% Milk
- 2% Salt
먹이재료
- 25% Motherdough
- 100% Wheat flour
- 60% Water
- 2% Salt
1
Mix 25 g of mother yeast with 100 g of pure white wheatflour, 60 g of water + 2 g salt
25% Motherdough
100% Wheat flour
60% Water
2% Salt
작업방식
1
Day 1: mix 100 g pure white weatflour, 30 g milk, 30 g yoghurt, 2 g salt
Dag 2 - first refreshment: 50 g dag 1, 100 g white weatflour, 60 g water, 2 g salt
Kept in glass covered bowl on room temperature
After 6 refreshments was the yeast ready to use for baking
100% White flour
30% Yoghurt
30% Milk
2% Salt