혼합물

40%
40%
20%
액체(리퀴드) 밀가루 기타
Fornex

Preserve your sourdough for the future

Create your own Explore sourdough library

2007 이후

특징

Big holes and soft crumb

맛과 풍미

레시피

시작하는 원료

  • 100% Water
  • 50% Apple
  • 25% Rye
  • 25% Whole wheat flour
  • 50% Wheat flour

먹이재료

  • 25% Sourdough
  • 100% Water
  • 25% Whole wheat flour
  • 25% Rye
  • 50% Wheat flour
1
Take a 25% of sourdough
25% Sourdough
2
100% Water
3
25% Whole wheat flour
4
25% Rye
5
50% Wheat flour

작업방식

1
100% Water
2
50% Apple
3
when the fruit water ferments, remove the apple and add rye
25% Rye
4
Add whole wheat flour
25% Whole wheat flour
5
Add wheat flour
50% Wheat flour
6
Mix well and rest for 24 hours

Preserve your sourdough for the future

Create your own Explore sourdough library