Смесь
83%
17%
жидкость
муку
Другой
cj1995
С 1995
I read lot of makeing sourdough 1990 s and finaly i get mine from friend and colleague. Work with daily over two years at Hotel bagery in Helsinki.
Характеристики
when is stored in freezer will take quit long period to wake up again.
Вкус и аромат
Рецептура
Ингредиенты для стартера
- 33% Wheat
- 50% Water
- 17% Grape
Ингредиенты для обновления
- 67% Water
- 33% Wheat
1
67% Water
33% Wheat
Метод работы
1
33% Wheat
50% Water
17% Grape
Result
Brioche
Classic brioche with sourdough starter.
48th hours