Âge
9Ans
Couleur
Pays d'origine Brésil
Taste
& Flavour
Mélange
29%
29%
42%
Liquide
Farine
Autres
Douglas
Depuis 2015
I watched a TV show about food and they talked about sourdough. Since I love bread and baking breads, I decided to give it a try. And it's been great ever since.
Caractéristiques
Water and White wheat flour
Goût et saveur
Recette
Ingrédients de base
- 50g Water
- 50g White wheat
- 100g Water
- 100g White wheat
- 100g Starter
- 200g Starter
- 100g Water
- 100g White wheat
- 200g Starter
- 100g Water
- 100g White wheat
Ingrédients pour nourrir le levain
- 200g Starter
- 100g Water
- 100g White wheat
1
Remove 200g of the starter and add more water and flour. Cover it with the lid and put it in the fridge.
200g Starter
100g Water
100g White wheat
Méthode de travail
1
Day 1:
Mix flour and water. Put in a glass container and let it sit overnight covered with some fabric -- a dish towel is great for it.
50g Water
50g White wheat
2
Day 2:
Take the starter and mix it with more water and white wheat flour. Let it sit overnight with the same towel covering it.
100g Water
100g White wheat
100g Starter
3
Day 3:
Remove 100g of the starter and add more water and flour. Let it sit overnight covered.
200g Starter
100g Water
100g White wheat
4
Day 4-14:
Everyday, remove 200g of the starter and add more water and flour. Cover and let it sit overnight. After the day 14, you can either continue feeding it everyday or put it in the fridge, feeding it from one to twice a week, this time covering it with a proper lid.
200g Starter
100g Water
100g White wheat