Возраст
8года
цвет
Страна происхождения Бразилия
Taste
& Flavour
Смесь
40%
60%
жидкость
муку
Другой
Coalhada
С 2016
To adquire some experience.
Характеристики
Using milk in the formula, I noted that this makes the starter a little bit stiffer than using only water as liquid. Flavour is more lactic too and it develops many flavours and aromas in the bread baked. At least, I noted a great cold fermentation (at the fridge). In about 15 hours at the fridge, the fermantation double the volume.
Вкус и аромат
Рецептура
Ингредиенты для стартера
- 20% Water
- 20% Milk
- 60% White wheat flour
- 20% Water
- 20% Milk
- 30% White wheat flour
- 30% Rye wheat flour
Ингредиенты для обновления
- 20% Water
- 20% Milk
- 60% White wheat flour
1
same wheitgh and proportions of starter. After doubled in volume, use 30g as a starter for a baking and restore the remaining levain at the fridge.
20% Water
20% Milk
60% White wheat flour
Метод работы
1
80% hidratation with organic white wheat flour, 50% milk and 50% water.
Fed 3x week and stored at the fridge
20% Water
20% Milk
60% White wheat flour
2
Before use:
1st feed:
same wheitgh and proportions of starter. After doubled in volume, use 30g as a starter for a baking and restore the remaining levain at the fridge.
2nd and 3rd feeds:
repeat the 1st process to reach the volume needed in the recipe.
Sometimes I use a blend of flours (white wheat, rye wheat or malted rye wheat) to add flavor and colour to the bread.
20% Water
20% Milk
30% White wheat flour
30% Rye wheat flour