Gekennzeichnet
Alter
7Jahre
Farbe
Ursprungsland Rumänien
Geschmack
und Aroma
Mischung
Unbekannt
Flüssigkeit
Mehl
Weitere
Mama
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I loved to eat bread with an irregular crumb and was fascinated by that. So i just had to learn!!
Charakteristische Eigenschaften
It tends to ferment quickly due to the wholemeal content. It is slightly acidic but leans more towards fruity notes and a sweet side as well.
Geschmack und Aroma
Rezept
Zutaten für den Starter
Zutaten für die Auffrischung
1
After adding the filtered water to the starter and mixing in the flour, i leave it for 2 hours at room temperature (almost 30degC in our bakery) then in the fridge overnight, around 16hours.
Aufarbeitung
1
This sourdough was made following the protocol provided by Puratos for their sourdough experiment. Only filtered water and their Tradition Francaise wholewheat flour was used. Only took 3 days before it was active enough to make a bread!
Ergebnis
Pain au Levain
Dense hearth bread, with a well cooked crust, long conservation. Toasted nuts. Great with cheese, cold cuts and butter
