Âge
8Ans
Couleur
Pays d'origine Malaisie
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Butterfly Pea
Depuis 2016
Healthy consumption
Caractéristiques
The speciality of the starter I'm using was butterfly pea flowers. I enzymes the flowers for about 4-5 days. I then took the liquid add into my starter during my feeding. I've extracted butterfly pea flowers liquid instead normal water For my mixing flour. I've prepared a separated basic white dough to laid on my butterfly pea dough and folded as Batard and bring to baked. Love the end result.
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
- 100% 100
1
100% 100
Méthode de travail
1
400g Japanese flour
80g Starter 20%
290g water 75%hydration
8.8g Salt 2%
Result
Butterfly Pea Flowers Sourdough Bread
I'm using 100% Japanese flour, protein content 12% ash 0.4 and the texture absolutely soft and spongey.
