Perfekter Sauerteig
Alter
45Jahre
Farbe
Ursprungsland Spanien
Geschmack
und Aroma
Mischung
35%
65%
Flüssigkeit
Mehl
Weitere
vegana
Bewahren Sie Ihren Sauerteig für die Zukunft auf
Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothekseit 1979
I have been a chef for some time and had a catering business.. one day, I just decided I wanted to make bread.. and once I got my hands in the dough, it was a love affair unlike anything I experienced while cooking.. all of my life I have been baking, just never bread... now, I cannot get enough!!
Charakteristische Eigenschaften
like all starters, its a growing thing... it is not too strong and adds a beautiful flavor to my doughs.. it likes to be used with all of my breads
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 650g Sbf
- 350g Water
Zutaten für die Auffrischung
- 65% Flour
- 35% Water
1
I simply replace in percentage what I take out during the days baking
65% Flour
35% Water
Aufarbeitung
1
I am the continuing life of a starter that was made in 1980.
650g Sbf
350g Water
Ergebnis
everything
i use my sourdough in all of my baking except flat breads.. loaves, baguettes, rolls, specialty breads, pizza, focaccia.
Kommentare
i love bread.. it is like your favorite doggie