Hapa wheat recipe

Hapa wheat

Oakland, Estados Unidos
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Impressão
Massa mãe perfeita

Idade

8anos
Cor

País de origem Estados Unidos

Taste
& Flavour

Ásia
Austrália
Antártica
África
Europa
América do Norte
América do Sul

no mundo

  • 3005 ЗАКВАСОК
  • 112 países
  • 2502 cidades

Mistura

75%
25%
Líquido Farinha Outro
Hapa wheat

Preserve sua Fermentação Natural para o futuro

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desde 2016

I wanted to recreate bread I ate in Europe. It's a personal challenge to bake bread as good if not better than we can buy for a lot less money.

Características

Very active, usually requires just a few hours at room temperature to become bubbly and risen.

Sabor

Hapa wheat top shot
Hapa wheat jar shot
Hapa wheat front shot
Hapa wheat rising shot

Receita

Ingredientes iniciais

  • 50% Bread flour
  • 50% Whole wheat flour
  • 100% Water

Ingredientes para alimentar

  • 50% Starter
  • 50% Bread flour
  • 50% Whole wheat
  • 100% Water
1
I add 2 ounces of starter to 4 ounces of water and 2 ounces each bread and whole wheat flour; 1:2:2 ratio.
50% Starter 50% Bread flour 50% Whole wheat 100% Water

Método de trabalho

1
A mix of bread and whole wheat flour, 100% hydration
50% Bread flour 50% Whole wheat flour 100% Water

Result

Sample bakes

Hearth bread, American sandwich bread, rye bread, challah, and stollen so far.
Hapa wheat Sample bakes first overview
Hapa wheat Sample bakes second overview
Hapa wheat Sample bakes first slice
Hapa wheat Sample bakes second slice

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

Comentários

Grant Kennell

I call it Hapa because it's a mix of white and whole wheat, Hapa refers to people of mixed race ancestry like me so it's a personal allusion as well.