Perfekter Sauerteig
Alter
8Jahre
Farbe
Ursprungsland Vereinigte Staaten
Geschmack
und Aroma
Mischung
75%
25%
Flüssigkeit
Mehl
Weitere
Hapa wheat
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I wanted to recreate bread I ate in Europe. It's a personal challenge to bake bread as good if not better than we can buy for a lot less money.
Charakteristische Eigenschaften
Very active, usually requires just a few hours at room temperature to become bubbly and risen.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 50% Bread flour
- 50% Whole wheat flour
- 100% Water
Zutaten für die Auffrischung
- 50% Starter
- 50% Bread flour
- 50% Whole wheat
- 100% Water
1
I add 2 ounces of starter to 4 ounces of water and 2 ounces each bread and whole wheat flour; 1:2:2 ratio.
50% Starter
50% Bread flour
50% Whole wheat
100% Water
Aufarbeitung
1
A mix of bread and whole wheat flour, 100% hydration
50% Bread flour
50% Whole wheat flour
100% Water
Ergebnis
Sample bakes
Hearth bread, American sandwich bread, rye bread, challah, and stollen so far.
Kommentare
I call it Hapa because it's a mix of white and whole wheat, Hapa refers to people of mixed race ancestry like me so it's a personal allusion as well.