Francesca recipe

Francesca

saint john, Islas Vírgenes de EE.UU

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Francesca

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desde 2016

I am a trained baker and recently decided on focusing on breads. Sourdough is the oldest style of yeast bread.

Características

Living in the Caribbean, I tend to keep my starter in the fridge for at least 12 hours a day, it slows down the fermentation. Giving it a slightly more acidic taste at first, but can be balance after a few warmer temperature feedings. I find that this frequent temperature changes, it is very stable and active more so than usually for a fridge kept starter.

gusto

Receta

Ingredientes de partida

  • 50g Rye flour
  • 50g All purpose
  • 100g Water

ingredientes de alimentación

  • 50g Rye
  • 50g All purpose
  • 100g Water
  • 30g Mature starter
1
Dissolve the starter in the water and stir in flours.
50g Rye 50g All purpose 100g Water 30g Mature starter

método de trabajo

1
50g Rye flour 50g All purpose 100g Water

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