Mischung
100%
Flüssigkeit
Mehl
Weitere
Norbert Lazarus II
Bewahren Sie Ihren Sauerteig für die Zukunft auf
Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothekseit 2012
Extension of baking yeasted breads.
Charakteristische Eigenschaften
Double refresh gives a fairly active and rapid fermentation at room temperature allowing soft textured but only very mildly acidic taste . Typical bulk 3hrs, shape and final proof 1 hr.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 50% Strong white flour
- 50% Water
Zutaten für die Auffrischung
- 50% Flour
- 50% Water
1
Keep a small amount regrigerated e.g. 50-100g. Refresh 50/50 with flour and water, room temperature; quantity typically scaled up in two stages: add 75g water & 75g strong white flour 8-12 hours then remove and use 150g to scale up to required amount for batch required for planned bake.
50% Flour
50% Water
Aufarbeitung
1
This culture was originally begun in a wholemeal rye mixture, with water in equal parts. Then used to create a white flour culture, refreshed on average each week. This is around 12 years old and has been twice recovered from frozen when the working dough became contaminated.
My typical formula = 70% refreshed sourdough (50/ 50), 55% water/liquid, 1.5% salt, 100% flour (or mixture of flours).
50% Strong white flour
50% Water
Ergebnis
Flaxseed Sourdough
White sourdough with added flaxseed.