идеальная закваска
Возраст
11года
цвет
Страна происхождения Бразилия
Taste
& Flavour
Смесь
42%
42%
16%
жидкость
муку
Другой
Pacini5000
С 2013
I am a seller of wheat flour in a mill in Brazil, in love with my profession, and a purveyor of quality bread.
Характеристики
After refreshing the yeast, it is active in 4 hours, taste softer and lighter, after 6hrs it starts to get slightly acidic.
Вкус и аромат
Рецептура
Ингредиенты для стартера
- 10g Water
- 10g Wheat flour t-65
- 2g Spineaple
- 2g Raisin
Ингредиенты для обновления
- 100% Water
- 200% Flower
- 200% Stater
1
Weekly refreshments, one-part wheat flour t-65, one part water and one baking part.
100% Water
200% Flower
200% Stater
Метод работы
1
My yeast was created from fermentation of 10g pineapple with 10g raisins, 50g white and 50g water.
10g Water
10g Wheat flour t-65
2g Spineaple
2g Raisin
Result
Breads
Exclusive for breads !!
Комментарии
I would like to thank Mr. Karl De Smedt, for inviting me to add my sourdougth, I am available for other information that may contribute to the future of healthy bread !!!