Âge
4Ans
Couleur
Pays d'origine Colombie
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
AACERO
Depuis 2020
A USA friend makes delicious bread and I tried while there. I wanted to learn but the Pandemia get in the way. I had to come back to my country and I started making some proofs. She guided me a little.
Caractéristiques
Improving. Tell you later
Goût et saveur
Recette
Ingrédients de base
- 70% Whole wheat
- 30% Rye
- 100% Water
- 90% Whole wheat
- 10% Rye
- 100% Water
- % Starter
Ingrédients pour nourrir le levain
- 99% Bread
- 1% Rye
- 100% Water
- % Starter
1
Feed every time used on bread. Mostly twice a week.
add 15 starter, 30 flour, 30 water (1:2:2)
99% Bread
1% Rye
100% Water
% Starter
Méthode de travail
1
Mixed Flours and water.
70% Whole wheat
30% Rye
100% Water
2
Let it rest for 48 hours
3
Feed for 14 days
The first week feed once.
Leave a little of the starter and add the same amount of flour and water. Discard the rest of the dough.
1:2:2
Starter 15: Flour 30: Water 30
4
The second week feed twice a day.
Leave a little of the starter and add the same amount of flour and water. Save discards and Freeze them.
1:2:2
Starter 15: Flour 30: Water 30
90% Whole wheat
10% Rye
100% Water
% Starter
5
Last 3 days increase feeds to strength it
1:3:3
1:4:4
1:5:5