Isabelle recipe

Isabelle

Wilsele, Bélgica
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Impressão

Idade

7anos
Cor

País de origem Bélgica

Taste
& Flavour

Ásia
Austrália
Antártica
África
Europa
América do Norte
América do Sul

no mundo

  • 3005 ЗАКВАСОК
  • 112 países
  • 2502 cidades

Mistura

100%
Líquido Farinha Outro
Isabelle

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2017

Started with yeast bread, but wanted to take it to the next level and go as clean as possible

Características

Medium sour in slow fermentation. Not sour for hybrid bread. Great with walnut bread.

Sabor

Receita

Ingredientes iniciais

  • 25% Wholegrain bio wheat flour
  • 50% Water
  • 25% Wholegrain bio rye flour

Ingredientes para alimentar

1
Depending on baking activity I make less or more levain. Always with 50% mother dough of the flour weight (ex 50g MD + 100g flour + 100g water)

Método de trabalho

1
Sourdough starter born on december 15, 2017. Made with wholegrain bio wheat flour from De Kloostermolen in Haacht. 100% hydration.
25% Wholegrain bio wheat flour 50% Water 25% Wholegrain bio rye flour

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

Comentários