나이
2년
색
원산지 Switzerland
맛과 풍미
혼합물
55%
28%
17%
액체(리퀴드)
밀가루
기타
Schnurri
2022 이후
My job as a baker and my interest in new breads and ideas.
특징
Fruity during fermentation, with a sour taste at the end without being disturbing. Strong sour smell. Little lactic acid, strong grain taste. It doesn't taste salty but it's rich.
맛과 풍미
레시피
시작하는 원료
- 800g Water
- 50g Banana bio
- 30g Lemon juice bio
- 50g Raw sugar bio
- 160g Wheat flour
- 110g Yeast water
- 10g Raw sugar bio
- 500g Wheat flour
- 350g Water
- 270g 1. refresh
먹이재료
- 800oz Wheat flour
- 200oz Smell flour
- 200g Sourdough
- 750oz Water
1
Refresh/Storage
Knead the ingredients into a dough. When the volume has doubled, put it in the fridge. For control; Doubling should be completed after 3 hours.
800oz Wheat flour
200oz Smell flour
200g Sourdough
750oz Water
작업방식
1
Yeast Water
Chop up the bananas and mix with the other ingredients. Mix well. Let stand at 26 to 28 degrees for 4 to 7 days. Stir daily with a wooden spoon. Then strain and process further or store in the refrigerator.
800g Water
50g Banana bio
30g Lemon juice bio
50g Raw sugar bio
2
Sourdough Approach
Knead wheat flour, yeast water and raw sugar into a dough. Allow to double at 26 degrees.
160g Wheat flour
110g Yeast water
10g Raw sugar bio
3
Sourdough 1. Refresh
Knead wheat flour, water and the 1. Refresh into a dough. Allow to double at 26 degrees.
500g Wheat flour
350g Water
270g 1. refresh
4
Sourdough
Knead wheat flour, yeast water and raw sugar into a dough. Allow to double at 26 degrees. After 4 further refreshments the sourdough should be leavenable.