Mükemmel Ekşi Maya
Yaşı
7Yıllık
Rengi
Kaynak ülke Hollanda
Lezzet
ve Tat
Karışım
60%
40%
Sıvı
Un
Diğer
Mooswief
2017 'dan beri
I have entered a world full of magic and often mystery for me. So far it has been a fascinating sourdough journey and I am sure that this journey will take many years. Baking is all about knowledge but also fun, and you can never get enough of it.
Özellikleri
Nice mild Liquide Levain. Love it!
Lezzet ve Tat
Tarif
Başlangıç malzemeleri
- 100% T65
- 100% Water
- 50% Liquide levain
Besleme malzemeleri
- 50% Liquide levain
- 100% Water
- 100% Flower t65
- 0% Storing in fridge
1
Take 50% Liquide Levain starter.
50% Liquide levain
2
Take 100% Water 45 degrees Celsius. mixing with the starter Liquide Levain.
100% Water
3
Then ad 100% T65 and ferment ca. 2 hours at 32 degrees Celsius.
100% Flower t65
4
Then store in the fridge at 4 degrees Celsius.
0% Storing in fridge
Çalışma yöntemi
1
I have a starter of T65 flower and feed it almost daily. I use 100% T65, 100% water and 50% starter. This is my base and from here I make several desems (stiff, spelled, rye)
100% T65
100% Water
50% Liquide levain
Result
Pain de Siegle
70% T130
30% T80
90% Water
14 hours fermentation at 4 Celsius.
Baguette
Baguette from T65
Spelt bread
Spelt bread with Liquide Levain
14 hours fermentation at 4 Celsius.
Ciabatta with olives
With Liquide Levain (100% T65, 100% water and 50% starter)
14 hours fermentation at 4 Celsius.
Oat bread
65% T65
5% T130 bio
30% T80 bio
20% Liquide Levain
0,1 % Yeast
60 % water
Bruhstük from out, milk, honey , out
