Âge
4Ans
Couleur
Pays d'origine Argentine
Taste
& Flavour
Mélange
45%
55%
Liquide
Farine
Autres
Teresa
Depuis 2020
I like strong flavors and after I started baking I saw plenty of bakers use sourdough so I tried to create mine in 2019, but it didn't went well and I didn't try again until covid lock downstarted.
Caractéristiques
It's a bit tangy but not so much yet since it's only 10 months old, great flavor and some decent rising power. And even though she's young she has already produced offspring, Carmen, who went to my bff's house. Also, she has the most lovely, fruity and bit acidic smell.
Goût et saveur
Recette
Ingrédients de base
- 2% Whole Rye Flour
- 45% Water
- 10% Whole wheat flour
- 43% White flour
Ingrédients pour nourrir le levain
1
Remove from fridge, let temper for an hour, then discard half of it, ad water, mix and then add the flour mix I have already prepared with white wheat, whole wheat and rye flour. Let it rise for 10/12 hours, repeat a couple of times, depending on how long it was left resting in the fridge, usually 2/3 feeds if it as under 2 weeks in the fridge.
Méthode de travail
1
Started from scratch with white flour and water in an open containter, then after a couple of days started adding whole wheat flour and after it was completed I started adding the rye flour.
2% Whole Rye Flour
45% Water
10% Whole wheat flour
43% White flour