Alter
7Jahre
Farbe
Ursprungsland Brasilien
Geschmack
und Aroma
Mischung
50%
50%
Flüssigkeit
Mehl
Weitere
Apollonius
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The desire to eat good breads made by myself.
Charakteristische Eigenschaften
In the first months of use it still did not have much force, but mainly in the last month it has developed a lot and has generated more structured loaves and doughs with greater capacity of water absorption.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 50g Whole wheat flour
- 50g Mineral water
Zutaten für die Auffrischung
- 50g Levain
- 100g Whole wheat flour
- 100g Mineral water
- 1tbsp Whole wheat flour
1
I take the glass pot from the refrigerator, pick up the yeast and add more flour and water, letting it rest at room temperature for 8 hours until it wakes up.
50g Levain
100g Whole wheat flour
100g Mineral water
2
I reserve 50g of the yeast, add 1 spoon of flour, mix well and store it again in the glass jar in the refrigerator until the next use.
1tbsp Whole wheat flour
Aufarbeitung
1
I mix the ingredients in equal amounts, 50g each, every 24 hours for 1 week, leaving it to rest at room temperature covered by a dishcloth during the intervals. Then I put the new sourdough inside a glass jar and take to the refrigerator until the next feed.
50g Whole wheat flour
50g Mineral water
Ergebnis
Sourdough Noir
Bread with dark chocolate, dried fruit, and nuts.
Honey Wheat Bread
Country Bread
Whole Wheat Bread
