나이
4년
색
원산지 Greece
맛과 풍미
혼합물
50%
50%
액체(리퀴드)
밀가루
기타
quarantine
2020 이후
I am 7th generation baker and this is my new sourdough starter
특징
It is soft, elastic, with moderate acidity in the nose and intense acidity in taste!
맛과 풍미
레시피
시작하는 원료
- 50% Wholemeal Wheat Flour
- 50% Water
먹이재료
- 50% Wholemeal Wheat Flour
- 50% Water
- 50% Durum wheat semolina flour
- 50% Water
- 60% Strong wheat bread flour
- 40% Water
1
I feed my sourdough for the first 4 days with this ingredients
50% Wholemeal Wheat Flour
50% Water
2
I feed my sourdough for the 5th and 6th days with this ingredients
50% Durum wheat semolina flour
50% Water
3
I feed my sourdough for the 7th and 8th days with this ingredients and I use it.
From there on I continue with the same procedure, I just place it in the fridge and feed it every 5 days
60% Strong wheat bread flour
40% Water
작업방식
1
50% Wholemeal Wheat Flour
50% Water
Result
Bread
