Adam Levain recipe

Adam Levain

Quezon City, Filipinas
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Impressão

Idade

8anos
Cor

País de origem Filipinas

Taste
& Flavour

Ásia
Austrália
Antártica
África
Europa
América do Norte
América do Sul

no mundo

  • 3005 ЗАКВАСОК
  • 112 países
  • 2502 cidades

Mistura

50%
50%
Líquido Farinha Outro
Adam Levain

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2016

i like the flavor of sourdough compared to commercial bread. and i like to practice the skill.

Características

When ripe, smelling like peaches / mango / haribo

Sabor

Adam Levain top shot
Adam Levain jar shot
Adam Levain front shot
Adam Levain rising shot

Receita

Ingredientes iniciais

  • 100% Local milled bread flour
  • 100% Distilled water , 24c

Ingredientes para alimentar

  • 100% Starter
  • 25% Distilled water
  • 25% Locally milled flour
1
Feeding Ratio 4:1:1 Starter : Water: Flour maturation 3-4hrs refresh 5-6 times before mixing in dough
100% Starter 25% Distilled water 25% Locally milled flour

Método de trabalho

1
Distilled Water and locally milled bread flour 1:1 Mix and let mature at 24-25C for 24-48 hours
100% Local milled bread flour 100% Distilled water , 24c
2

Result

White Sourdough

Basic white loaf at 65% Hydration, manual mix / s/f, retard the proofing, cooked in cocotte.
Adam Levain White Sourdough first overview
Adam Levain White Sourdough second overview
Adam Levain White Sourdough first slice
Adam Levain White Sourdough second slice

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library