Massa mãe perfeita
Idade
7anos
Cor
País de origem Estados Unidos
Taste
& Flavour
Mistura
50%
50%
Líquido
Farinha
Outro
Nathan Scott Phillips
desde 2017
After many years of bread baking adventures, I decided that I wanted to make my own sourdough and be able to one day boast a culture that I have kept alive for many years that I could possibly pass along to someone else
Características
Beautiful bubbles when fully mature. Mild vinegar odor in the morning before feeding with strong notes of berries or wine.
Sabor
Receita
Ingredientes iniciais
- 500g Whole wheat flour
- 500g Water 90*f
Ingredientes para alimentar
- 100g Levain starter
- 100g Whole wheat flour
- 400g White flour
- 400g Water 95*f
1
Fed once a month, kept in refrigerator. Revive two days before baking. Leave levain out at room temperature for 30 to 60 minutes to warm up. Add ingredients into a tub, mix, cover and let rest overnight.
100g Levain starter
100g Whole wheat flour
400g White flour
400g Water 95*f
Método de trabalho
1
Mix ingredients together in a 6 quart tub. Leave uncovered for one hour. Cover and let rest until the next day.
500g Whole wheat flour
500g Water 90*f
Result
Pain au Bacon
Sourdough with 70% hydration, bacon pieces and bacon fat
Country Loaf
A typical pain de campagne
