Levain parfait
Âge
8Ans
Couleur
Pays d'origine Indonésie
Taste
& Flavour
Mélange
75%
25%
Liquide
Farine
Autres
Bunda
Depuis 2016
My hobby, interest and passion for baking got me started to make my own starter, because I use to work as a pastry chef before and sourdough baking got me really hooked that time and it's a way of meditationand relaxation for me
Caractéristiques
My sourdough it doesn't have too much acidic flavor, but it has nice aromatic and tangy aroma. However the results of the baking using my sourdough it's been always a pleasure experience. It has nice crumb interior, really good oven spring with a nice ear on it and nice caramelization
Goût et saveur
Recette
Ingrédients de base
- 100g 1. whole wheat flour
- 100g 2. high gluten white flour
- 200g 3. water (non chlorine)
- % Mix till combined and let it rest for 12 hours (covered)
Ingrédients pour nourrir le levain
- 100g Water
- 50g Whole wheat flour
- 50g Strong white flour
1
Discard 200 grams of the sourdough and feed with 100 grams water
50 grams Wholewheat flour
50 grams Strong white flour
Let it coveres and rest for 12 hours
100g Water
50g Whole wheat flour
50g Strong white flour
Méthode de travail
1
1. 100 gr Whole wheat flour
2. 100 gr White flour
3. 200 gr Water
Mix all the ingredients till combined and stored in room temperature (30° C) and let it rest for 12 hours
100g 1. whole wheat flour
100g 2. high gluten white flour
200g 3. water (non chlorine)
% Mix till combined and let it rest for 12 hours (covered)
Result
Viennoiseries
I use my starter in higher hydration (more liquid) to make croissant, I use 20% liquid starter for the croissant
