혼합물

50%
50%
액체(리퀴드) 밀가루 기타
Take2

Preserve your sourdough for the future

Create your own Explore sourdough library

2021 이후

I love bread and I am a nerd

특징

It likes the tropics but when there are very hot mornings and then it rains it tends to go slower in fermentation . It is a champ though in the end it always ends up in a delicious experiment

맛과 풍미

레시피

시작하는 원료

  • 25% Wheat bread flour
  • 25% Rye flour
  • 50% Filtered water

먹이재료

  • 25% Wheat flour
  • 25% Rye flour
  • 50% Filtered water
1
I use wheat bread from a local mill in Costa Rica.
25% Wheat flour
2
For my starter I mix the wheat flour with rye flour also from a local farmers market and I like the taste and texture that rye gives to my starter.
25% Rye flour
3
I use room temperature filtered water and I first add the water to the remaining discard and then the flours and then mix to complete each feeding. Costa Rica is very humid so for the starter, I use 100% hydration but usually the challenge and the creativity comes when I need to adapt each recipe to the topics humidity
50% Filtered water

작업방식

1
I use wheat bread from a local mill in Costa Rica.
25% Wheat bread flour
2
For my starter I mix the wheat flour with rye flour also from a local farmers market and I like the taste and texture that rye gives to my starter.
25% Rye flour
3
I use room temperature filtered water and I first add the water to the remaining discard and then the flours and then mix to complete each feeding. Costa Rica is very humid so for the starter, I use 100% hydration but usually the challenge and the creativity comes when I need to adapt each recipe to the topics humidity
50% Filtered water

Preserve your sourdough for the future

Create your own Explore sourdough library