Levain parfait
Âge
10Ans
Couleur
Pays d'origine Maroc
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
BOB MADE IN MOROCCO
Depuis 2014
Being homesick for bread, sick of white trashy bread full of chemicals
Caractéristiques
Easy to maintain, don't really feed it as one batch lasts for 2-3 baking sessions. When I run low on starter simply feed double the amount of flour/water 100% hydration
Goût et saveur
Recette
Ingrédients de base
- 100g White flour
- 100g Wholemeal flour
- 200g Warm water
Ingrédients pour nourrir le levain
- 200g Water
- 100g Wholemeal flour
- 100g Four
- 2tbsp Starter
1
200G WATER
200g Water
2
Add 100g of strong wholemeal flour
100g Wholemeal flour
3
Add 100g of strong white flour
100g Four
4
Two spoons of room temperature starter
2tbsp Starter
Méthode de travail
1
Sieved strong white flour 100G
100g White flour
2
Sieved strong wholemeal flour 100G
100g Wholemeal flour
3
Mix it all with equal (to flour) amount of water 200G
200g Warm water
Αntonis MoutevelisResult
Sourdough Bread
Classic Tartine bake, amazing results each time, though each bake is a lesson.
Commentaires
Thank you Maciej. Can you adapt the location from this sourdough. It is located in Morocco. Thats where it comes from. But where do you keep it actually?
It is located in Fes, Morocco. This is where I bake it, it's where I've started from the scratch. The starter has travelled from here to many places in the World and it's being baked in NZ, OZ, USA, UK and Poland. It's called Bob
In case you wonder why I have UK address: I've used the UK address of my friends as the correspondence frequently disappears in Morocco, especially from abroad