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完美的酸面团
混合物
50%
50%
流体
粉
其他
Nathan Scott Phillips
自2017以来
After many years of bread baking adventures, I decided that I wanted to make my own sourdough and be able to one day boast a culture that I have kept alive for many years that I could possibly pass along to someone else
特性
Beautiful bubbles when fully mature. Mild vinegar odor in the morning before feeding with strong notes of berries or wine.
味道
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配方
起始配料
- 500g Whole wheat flour
- 500g Water 90*f
喂养配料
- 100g Levain starter
- 100g Whole wheat flour
- 400g White flour
- 400g Water 95*f
1
Fed once a month, kept in refrigerator. Revive two days before baking. Leave levain out at room temperature for 30 to 60 minutes to warm up. Add ingredients into a tub, mix, cover and let rest overnight.
100g Levain starter
100g Whole wheat flour
400g White flour
400g Water 95*f
制作方法
1
Mix ingredients together in a 6 quart tub. Leave uncovered for one hour. Cover and let rest until the next day.
500g Whole wheat flour
500g Water 90*f
Result
Pain au Bacon
Sourdough with 70% hydration, bacon pieces and bacon fat
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Country Loaf
A typical pain de campagne
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