Bach recipe

Bach

Northmead, Australie
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Âge

30Ans
Couleur

Pays d'origine Australie

Taste
& Flavour

Asie
Australie
Antarctique
Afrique
L'Europe
Amérique du Nord
Amérique du Sud

dans le monde

  • 3005 levains
  • 112 pays
  • 2502 villes

Mélange

50%
50%
Liquide Farine Autres
Bach

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Depuis 1994

Curiosity to create an ancient flavour by microbes. What a lovely creatures that cannot be seen with the naked eye. They are the firs owners of our planet and carrying the secrets of creation in their DNA. And of course the taste and flavour of fresh bread, creativity as an art. I am graduated from Australian Patisserie Academy and Harvard Food fermentation, Science of Cooking with Microbes

Caractéristiques

I feed on 1.1.1. The starting pH is normally around 3.8 and will rise to around 5.4 after feeding. It will drop about 3.9 after 4h in peak. It rise about 3 times and stay for longer than my expectations. It has a unique sweet flowery flavour and I can know it by smelling it. I already have 2 and they have different aroma

Goût et saveur

Recette

Ingrédients de base

  • 50% White flour
  • 50% Water

Ingrédients pour nourrir le levain

  • 100% Wheat
1
I feed on 1.1.1 ratio every time I want to bake. He is adopted to live with us in summer or winter. I feed 100gr to make 300gr, takes about 4h to peak. I have no discard.
100% Wheat

Méthode de travail

1
Bach is made in 2016 in Australia, hybrid with different old starters from friends around the world, including Beesee the No 136 in the library. First started with home milled wheat, Bach is fed with different flours when I Was traveling from Sydney to Germany, Greece and Iran. Now Bach is a collection of a lot of microorganisms from around the world. 100%h and feed with wheat for last years.
50% White flour 50% Water

Result

All kind of sourdough bread

Mostly Classic , minimum 30% my own milled grains, Rye and Spelt.

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