Anubis recipe

Anubis

SCHAGEN, Netherlands
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完美的酸面团

年龄

8年
颜色

原产国 Netherlands

Taste
& Flavour

亚洲
澳大利亚
南极洲
非洲
欧洲
北美洲
南美洲

全世界的酸面团

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混合物

100%
流体 粉 其他
Anubis

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自2016以来

I decided to bake with sourdough wen I was ready for my next challenge and i loved the result i got wen i switched over from yeast to sourdough

特性

it is a mild powerful starter after you feed it the oven rise is wonderful with Anubis a mild lactic taste and the end results are non-sour and full of flavor

味道

Anubis top shot
Anubis jar shot
Anubis front shot
Anubis rising shot

配方

起始配料

  • 100% High protein flour
  • 50% Water

喂养配料

  • 15% Old starter
  • 100% Flour
  • 50% Water
1
I feed it wen I bake 100 % flour and 50% water and then hand knead it for 10 min en let it mature at 32-degree celsius for 3 to 4 hours
15% Old starter 100% Flour 50% Water

制作方法

1
my hard starter 50% hydration i use this to get some extra spring in my bread
100% High protein flour 50% Water

Result

hard rolls and batards about everything i bake

you can make about everything with it rolls batards baguettes boules
Anubis hard rolls and batards about everything i bake first overview
Anubis hard rolls and batards about everything i bake second overview
Anubis hard rolls and batards about everything i bake first slice
Anubis hard rolls and batards about everything i bake second slice

保存您的酸面团，以备将来使用。

Create your own Explore sourdough library

评论

Maree Tink

Thanks Ralph, working on trying this method and I can understand your instruction well. Thanks.

Marius Nebel

Hi Ralph,crazy guy here. think that i should try to make your starter.