Anyakovász recipe

Anyakovász

Budapest, Hungary

Mixture

Unknown
Liquid Flour Other
Anyakovász

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Since 2017

Characteristics

After feeding, at 26°C, it triples after 3.5h, which is its strongest state for kneading. This sourdough serves us to make our lovely every-day french country loaf. https://www.youtube.com/watch?v=ByKilJvsm0w

Taste & flavour

Recipe

Starting ingredients

Feeding ingredients

  • 30g Sourdough
  • 40g Tap water
  • 45g Bl80
  • 5g Whole wheat
1
Get out 30g of sourdough, add 40g filtered tap water and 45g of bread flour (type BL80 Pásztói Julia mill) and 5g whole wheat flour (Pásztói Júlia mill). Mix well, keep 1h at room temperature (26 ˙C) after put in fridge (7-8 ˝C)
30g Sourdough 40g Tap water 45g Bl80 5g Whole wheat

Working method

1

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