Âge
22Ans
Couleur
Pays d'origine Australie
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Fatma Nene
Depuis 2002
Fresh, natural bread requirements
Caractéristiques
100 percent hydration, mixed flours creates a unique flavour profile plus the original starter is 200 years old. Tangy and fruity depending on the feeding regime.
Goût et saveur
Recette
Ingrédients de base
- 10% Khorasan flour
- 10% Rye
- 5% Semolina
- 75% Strong bakers
- 100% Water
Ingrédients pour nourrir le levain
1
100g flour mixture and 100g water
Méthode de travail
1
Under my protection, my sourdough starter fed once a week and kept in the fridge. Ciabatta turns out very mild, almost not sour, and no-knead has got strong aroma and sourness I like.
10% Khorasan flour
10% Rye
5% Semolina
75% Strong bakers
100% Water
Result
