Alter
4Jahre
Farbe
Ursprungsland Vereinigte Staaten
Geschmack
und Aroma
Mischung
63%
37%
Flüssigkeit
Mehl
Weitere
A Knead to Bake
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The lack of good bread in the area where I live
Charakteristische Eigenschaften
Although the sour flavor is very mild the umami is deep with definitely a sweet bran flavor
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 100% Pumpernickel flour
- 100% Water
- 50% Pumpernickel
- 50% Bread
- 100% Water
- 25% Pumpernickel
- 75% Bread
- 100% Water
- 100% Bread
- 100% Water
Zutaten für die Auffrischung
- 100% Water
- 100% Bread
1
Add 110 grams of water and 110 grams of Flour and stir
100% Water
100% Bread
Aufarbeitung
1
Mix 50 grams of Pumpernickel Flour + 50 grams of Spring Water and let rest for 24 Hrs at 85F
Repeat the same process for 4 Days
100% Pumpernickel flour
100% Water
2
On Day 5
Mix 25 grams of Pumpernickel Flour + 25 grams of Bread Flour + 50 grams of Spring Water and let rest for 24 Hrs at 80F
50% Pumpernickel
50% Bread
100% Water
3
On Day 6
Mix 12.5 grams of Pumpernickel Flour + 37.5 grams of Bread Flour + 50 grams of Spring Water and let rest for 24 Hrs at 80F
25% Pumpernickel
75% Bread
100% Water
4
Day 7-14
Mix 50 grams of Bread Flour + 50 grams of Spring Water and let rest for 24 Hrs at 80F
100% Bread
100% Water
Ergebnis
SOURDOUGH MILK BREAD
This is the fluffiest, softest and most delicious Sourdough Milk Bread that you will ever try.
SOURDOUGH FOCCACIA
This Focaccia has a moist, soft and airy crumb sandwiched between crunchy top and bottom crusts, thanks to a generous
