Смесь
С 2018
With some friends we found a YouTube recipe. We watched it, we liked it and since we had the time we did it. My current starter is my third one as the beginnings were very difficult. The first many breads were disasters but my resilience took me to what i am baking today and already for a long time. We also think that this is healthier for our family. Commercial breads are not for us :-)
Характеристики
I must say that when we moved from Saudi Arabia to Denmark we noticed that the wholemeal wheat flour has changed the sourdough taste a bit to less sour maybe, less acid i would say. The result of less acidity in the bread I bake is better to our family taste, though i liked the previous one. My recipe is 90% white flour, 10% rye or wholemeal, 63-65 max % hydration, 20% levain, 2,2% salt
Вкус и аромат
Рецептура
Ингредиенты для стартера
- 50% Wholemeal Wheat Flour
- 50% Water
Ингредиенты для обновления
- 50% Wholemeal Wheat Flour
- 50% Water