Mischung
50%
50%
Flüssigkeit
Mehl
Weitere
BASS
Bewahren Sie Ihren Sauerteig für die Zukunft auf
Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothekseit 2012
my sensei and bakery competition
Charakteristische Eigenschaften
a wheat based liquid sourdough. Milky, nutty and fruity profile. A strong companion on the road. Always at his best 4 hours after his last feed and kept on 22°C
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 50% Flour
- 50% Water
Zutaten für die Auffrischung
- 20% Bass
- 50% Flour
- 35% Water
1
I keep Bass in the fridge and feed him 3 times a week.. Before using him, I re start him with 2 feeds with 6 hours in between
20% Bass
50% Flour
35% Water
Aufarbeitung
1
apple, raisins and honey on luke warm water and leave for 5 days. use the active water on 1/1 base with T55 flour.
50% Flour
50% Water