Âge
8Ans
Couleur
Pays d'origine Brésil
Taste
& Flavour
Mélange
36%
46%
18%
Liquide
Farine
Autres
Curitiba 16
Depuis 2016
I had tasted many great sourdough breads from bakeries in Europe, and I wanted to make my own as there aren't many artisanal bakeries in my country.
Caractéristiques
This is my first and only starter (which is based on some starter a friend gave me), so I don't know what makes it special. I do know that it is very reliable; I never have any problems with alcohol smells.
Goût et saveur
Recette
Ingrédients de base
- 40g Water
- 20g Starter
- 40g White
- 10g Whole wheat
Ingrédients pour nourrir le levain
1
After mixing, I keep the starter in a warm place (around 20 C) for at least 6-8 hours, sometimes overnight. Then I bake, and my discard starter is put back in the fridge.
Méthode de travail
1
Existing starter is removed from fridge and allowed to come to room temperature which is around 20 C - that takes a couple of hours.. Water is heated to 32 C, then all ingredients are mixed.
40g Water
20g Starter
40g White
10g Whole wheat
Result
baguette
70% hydration, based on Samuel Fromartz recipe
whole wheat sandwich loaf
100% whole wheat, baked in loaf tins, 100% hydration
Commentaires
How nice. Muito obrigado!