Edad
3Años
Color
Country of origin Singapur
sabor
& aroma
Mezcla
50%
50%
Líquida
Harina
Otros
Eli
desde 2021
I love sourdough breads in general, I saw many tutorials online and decided to venture on baking bread.
Características
Very bubbly sourdough, even after two weeks on the fridge without feeding, bread comes out fluffy and a little bit sour( just enough)
gusto
Receta
Ingredientes de partida
- 60g Whole wheat flour
- 60g All purpose flour
- 120g Filtered wayer
ingredientes de alimentación
1
Discard and only leave 25g add 25g filtered water dialectic and add 25g spelt flour
método de trabajo
1
Day 1: Mix 60 g whole wheat flour, 60 g all-purpose flour and 120 g water ,cover loosely and let it rest 24hr.
Day 2:stir
Days 3-7: Add 30 g of starter from the day before to a clean jar along with 60 g all-purpose flour and 60 g water. Stir until smooth, cover loosely and let rest at room temperature for 24 hours. Repeat daily feedings until the starter is ready to bake with, 7-14 days
60g Whole wheat flour
60g All purpose flour
120g Filtered wayer
Result
Sourdough bread
