Âge
12Ans
Couleur
Pays d'origine Belgique
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
BASS
Depuis 2012
my sensei and bakery competition
Caractéristiques
a wheat based liquid sourdough. Milky, nutty and fruity profile. A strong companion on the road. Always at his best 4 hours after his last feed and kept on 22°C
Goût et saveur
Recette
Ingrédients de base
- 50% Flour
- 50% Water
Ingrédients pour nourrir le levain
- 20% Bass
- 50% Flour
- 35% Water
1
I keep Bass in the fridge and feed him 3 times a week.. Before using him, I re start him with 2 feeds with 6 hours in between
20% Bass
50% Flour
35% Water
Méthode de travail
1
apple, raisins and honey on luke warm water and leave for 5 days. use the active water on 1/1 base with T55 flour.
50% Flour
50% Water