혼합물
2019 이후
I like bread in general, and particularly the texture and taste of sourdough bread. Since discovering how much healthier I am eating long fermentation sourdough bread (and other products) I've become passionate about it. I'm 69 years old, I lost 40 lbs three years ago and am in exceptionally good physical condition. Sourdough bread (and other products) make up 65% of my diet for past 3 years.
특징
Starter (Sevena) rises prolifically at cold temperatures. I've been nurturing this starter for over 3 years. After mixing, I bulk ferment for 40 hours in the refrigerator at 40-50 F. I manage the temp so that I get 3 rises of doubling in size. For the fourth and final rise, I put dough in Dutch ovens at room temp and it triples in size, filling the entire Dutch oven. Awesome results.
맛과 풍미
레시피
시작하는 원료
- % Starter
먹이재료
- 20% Starter
- 38% Water
- 42% Flour