![Hapanjuuri recipe](https://thesourdoughquest.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_hapanjuuri_jar.jpg?itok=TtbzjbCD)
혼합물
50%
50%
액체(리퀴드)
밀가루
기타
Hapanjuuri
2018 이후
A silly post on the Facebook by my friend.
특징
Yeasty liquid putty, not very bubbly. But we are in Finland, so we are not very spontaneous and extrovert.
맛과 풍미
![Hapanjuuri top shot](https://thesourdoughquest.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_hapanjuuri_top.jpg?itok=UgL3gcXW)
![Hapanjuuri jar shot](https://thesourdoughquest.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_hapanjuuri_jar.jpg?itok=TtbzjbCD)
레시피
시작하는 원료
- 100% Wheat , whole
- 100% Water
먹이재료
1
1 : 1
작업방식
1
Whole wheat, milled with my Mockmill
100% Wheat , whole
2
Water at 28°C
100% Water