Âge
7Ans
Couleur
Pays d'origine Brésil
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Apollonius
Depuis 2017
The desire to eat good breads made by myself.
Caractéristiques
In the first months of use it still did not have much force, but mainly in the last month it has developed a lot and has generated more structured loaves and doughs with greater capacity of water absorption.
Goût et saveur
Recette
Ingrédients de base
- 50g Whole wheat flour
- 50g Mineral water
Ingrédients pour nourrir le levain
- 50g Levain
- 100g Whole wheat flour
- 100g Mineral water
- 1tbsp Whole wheat flour
1
I take the glass pot from the refrigerator, pick up the yeast and add more flour and water, letting it rest at room temperature for 8 hours until it wakes up.
50g Levain
100g Whole wheat flour
100g Mineral water
2
I reserve 50g of the yeast, add 1 spoon of flour, mix well and store it again in the glass jar in the refrigerator until the next use.
1tbsp Whole wheat flour
Méthode de travail
1
I mix the ingredients in equal amounts, 50g each, every 24 hours for 1 week, leaving it to rest at room temperature covered by a dishcloth during the intervals. Then I put the new sourdough inside a glass jar and take to the refrigerator until the next feed.
50g Whole wheat flour
50g Mineral water
Result
Sourdough Noir
Bread with dark chocolate, dried fruit, and nuts.
Honey Wheat Bread
Country Bread
Whole Wheat Bread
