Chubaka recipe

Chubaka

Mouscron, Belgium

地图上显示

打印

年龄

12年

颜色

原产国 Belgium

Taste
& Flavour

全世界的酸面团

3005 酸面团
112 国家
2502 城市

混合物

31%

45%

24%

流体粉其他

Chubaka

保存您的酸面团，以备将来使用。

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自2012以来

特性

Lactic.....sweet taste...good result in liquid but also when I use it stif

Viscocity

味道

Chubaka top shot

配方

起始配料

500g Rye flour t170
650g Water 40°
20g Honey
1000g Flour t65
150g Water
1170g Chef
1000g Flour t65
500g Water
1000g From step 2
1000g Flour t65
500g Undefined
1000g From step 3
2000g Flour t65
1000g Water
1000g From step 4

喂养配料

300g From step 5
1kg Flour t65
1kg Water

1

300 g starter 1kg flour 1kg water

300g From step 5 1kg Flour t65 1kg Water

制作方法

1

Let 24h at 30°

500g Rye flour t170 650g Water 40° 20g Honey

2

First refresh then let stay 24h at 30°

1000g Flour t65 150g Water 1170g Chef

3

2nd refresh and let stay 24h at 30°

1000g Flour t65 500g Water 1000g From step 2

4

3d refresh and let stay 24h at 30°

1000g Flour t65 500g Undefined 1000g From step 3

5

"Levain de tout point"

2000g Flour t65 1000g Water 1000g From step 4

6

At this point You can use it but you have not so many acidity. You need to refresh it about 15 days with 300 gr starter for 1kg flour

Result

Chubaka first overview

Chubaka second overview

Chubaka first slice

Chubaka second slice

保存您的酸面团，以备将来使用。

Create your own Explore sourdough library