Alter
4Jahre
Farbe
Ursprungsland Spanien
Geschmack
und Aroma
Mischung
100%
Flüssigkeit
Mehl
Weitere
Sabugueiro
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every spring I make an elderflower sparkling wine. Coinciding with that, the previous mother dough that I had "died" (I kept it a little dehydrated) which gave me to make a more solid one hydrated with water and my freshly made drink. I liked the result and I continue with it
Charakteristische Eigenschaften
After resting for a while in the fridge, and being solid, it has a well-defined gluten structure. its aroma is not excessively sour, rather it has a predominance of the scent of elderflowers. Slow work leaves a delicate toasted color.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 44% Galician wheat flour
- 32% Sparkling elderflowe
- 24% Water
Zutaten für die Auffrischung
- 88g Galician wheat flour
- 64g Sparkling elderflower
- 48g Water
1
solid dough with a pleasant floral scent, despite its three years of age, and slow fermentation that gives the breads a light toasted color and a slightly sweet taste.
88g Galician wheat flour
64g Sparkling elderflower
48g Water
Aufarbeitung
1
sourdough eat always if it did in Galicia. Leaving a piece of the mass of a baking stop another. This is, without salt, only the liquid and the flour, in this case Galician What if it calls old mass. A floral scent predominates in it thanks to the sparkling elderflower which is used to feed it
44% Galician wheat flour
32% Sparkling elderflowe
24% Water
Ergebnis
D'casa con sementes e xenxibre
Bread made in a firm and slightly hollowed crumb mold. Garnished with seeds and grated fresh ginger. pleasant fruity
