Возраст
22года
цвет
Страна происхождения Австралия
Taste
& Flavour
Смесь
50%
50%
жидкость
муку
Другой
Fatma Nene
С 2002
Fresh, natural bread requirements
Характеристики
100 percent hydration, mixed flours creates a unique flavour profile plus the original starter is 200 years old. Tangy and fruity depending on the feeding regime.
Вкус и аромат
Рецептура
Ингредиенты для стартера
- 10% Khorasan flour
- 10% Rye
- 5% Semolina
- 75% Strong bakers
- 100% Water
Ингредиенты для обновления
1
100g flour mixture and 100g water
Метод работы
1
Under my protection, my sourdough starter fed once a week and kept in the fridge. Ciabatta turns out very mild, almost not sour, and no-knead has got strong aroma and sourness I like.
10% Khorasan flour
10% Rye
5% Semolina
75% Strong bakers
100% Water
Result
