Perfekter Sauerteig
Alter
5Jahre
Farbe
Ursprungsland Argentinien
Geschmack
und Aroma
Mischung
50%
50%
Flüssigkeit
Mehl
Weitere
Patagonia
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I really wanted to bake a really good and tasty bread. With golden and crunchy crust, and creamy and humid crumb. Ideal for making tapas and sandwiches.
Charakteristische Eigenschaften
I built it visiting La Patagonia, in south Argentina. Using spring water and organic local red 5 whole wheat flour . It´ smells like honey and fruity, acid, but it gives to the bread a nutty and sweet taste. Very strong fermentation power.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 50% Organic red 5 whole wheat flour
- 50% Spring water
Zutaten für die Auffrischung
- 50% Organic red 5 whole wheat
- 50% Spring water
1
Just flour and water. Mixing. If any liquid present, descarted.
50% Organic red 5 whole wheat
50% Spring water
Aufarbeitung
1
It´ is made of 50% spring water and 50% organic red 5 whole wheat flour
50% Organic red 5 whole wheat flour
50% Spring water
Ergebnis
Bread
Mostly I bake bread, white, semi wholegrain or a mixture.
Pizza
Napolitan Pizza it´ is my favourite.
Kommentare
I hope you find it interesting, since it comes from a very natural place!!