Mistura

40%
40%
20%
Líquido Farinha Outro
Helio

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2012

I am a teacher at the bakery institute and for the last 5 years I have studied baking bread and in particular sourdough.

Características

Vloeibare desem met een volle yoghurt smaak

Sabor

Receita

Ingredientes iniciais

  • 100% T65
  • 100% Water
  • 50% Starter

Ingredientes para alimentar

1
100% Water 45C 100% T65 50% starter 4C Starter in water oplossen Goed los roeren Bloem toevoegen en goed roeren 120min 32C dan in koelkast 4C

Método de trabalho

1
Vloeibare desem met een volle yoghurtsmaak
100% T65 100% Water 50% Starter
2

Result

Hans Heiloo

Tourte allouete.
Helio  Hans Heiloo first overview
Helio  Hans Heiloo first slice

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library