年龄
3年
颜色
原产国 Costa Rica
Taste
& Flavour
混合物
50%
50%
流体
粉
其他
Take2
自2021以来
I love bread and I am a nerd
特性
It likes the tropics but when there are very hot mornings and then it rains it tends to go slower in fermentation . It is a champ though in the end it always ends up in a delicious experiment
味道
配方
起始配料
- 25% Wheat bread flour
- 25% Rye flour
- 50% Filtered water
喂养配料
- 25% Wheat flour
- 25% Rye flour
- 50% Filtered water
1
I use wheat bread from a local mill in Costa Rica.
25% Wheat flour
2
For my starter I mix the wheat flour with rye flour also from a local farmers market and I like the taste and texture that rye gives to my starter.
25% Rye flour
3
I use room temperature filtered water and I first add the water to the remaining discard and then the flours and then mix to complete each feeding.
Costa Rica is very humid so for the starter, I use 100% hydration but usually the challenge and the creativity comes when I need to adapt each recipe to the topics humidity
50% Filtered water
制作方法
1
I use wheat bread from a local mill in Costa Rica.
25% Wheat bread flour
2
For my starter I mix the wheat flour with rye flour also from a local farmers market and I like the taste and texture that rye gives to my starter.
25% Rye flour
3
I use room temperature filtered water and I first add the water to the remaining discard and then the flours and then mix to complete each feeding.
Costa Rica is very humid so for the starter, I use 100% hydration but usually the challenge and the creativity comes when I need to adapt each recipe to the topics humidity
50% Filtered water