Yaşı
bilinmeyen yıl
Rengi
Kaynak ülke Almanya
Lezzet
ve Tat
Karışım
33%
44%
22%
Sıvı
Un
Diğer
My Hybrid Sourdough
Bilinmeyen 'dan beri
The fascination that the sourdough rises and the very good taste of sourdough breads.
Özellikleri
It's very difficult to describe the sourdough. It's not too sour, he is suitable for Wheat-Breads like Tartine or strongly Rye Breads.
Lezzet ve Tat
Tarif
Başlangıç malzemeleri
- 20g Champagner-rye
- 20% Wheat t110
- 30% Water
- 10g Starter
Besleme malzemeleri
- 20g Champagner rye
- 20g French wheat t110
- 30g Water
- 10g Starter
1
Since then I feed the sourdough twice a week like description below.
20g Champagner rye
20g French wheat t110
30g Water
10g Starter
Çalışma yöntemi
1
My base Sourdough was a Wheat Starter by Mike Zakowski (thebejkr), which I reveived on a baking class in September 2018.
20g Champagner-rye
20% Wheat t110
30% Water
10g Starter