Âge
7Ans
Couleur
Pays d'origine Pologne
Taste
& Flavour
Mélange
50%
25%
25%
Liquide
Farine
Autres
Apis - bee sourdough
Depuis 2017
I decided to bake sourdough bread for one simple reason - because I couldn't buy a good one in my neighborhood.
Caractéristiques
The basis of my sourdough was a fermented honeycomb: beeswax, bee pollen, honey and BEE BREAD - food mixed by bees with its own saliva, which naturally ferment thanks to lactic acid bacteria
Goût et saveur
Recette
Ingrédients de base
- 50% Henycomb
- 50% Water
- 50% Wheat flour
- 50% Fermented water
Ingrédients pour nourrir le levain
- 50% Bread flour
- 95% Water
- 5% Honey and bee pollen
1
I feed my sourdough every 12h, a mixture of bread flour with freshly milled mix of grains and flower petals, and organic honey with bee pollen dissolved in water.
50% Bread flour
95% Water
5% Honey and bee pollen
Méthode de travail
1
Put the honeycomb in a jar, fill it with water and leave it in a warm place.
50% Henycomb
50% Water
2
Leave to ferment in a warm place. Mix the ingredients 2-3 times a day.
3
After 3-4 days of fermentation, when gas bubbles appear and after opening the jar, the water will sparkle like champagne, feed the fermented water once a day with flour in a ratio of 1:1 for a couple of days.
50% Wheat flour
50% Fermented water
Result
Żulik
Turkish bread "Żulik" with cereal, molasses and dried plums.
Black Plum
Wheat bread with dark beer and plums.
Cocco Latte
Sweet breakfast bread - on coconut milk with cocoa and coffee.
Muka Bread
Light breakfast bread - with milk, egg and lots of butter.
