
Mélange
40%
59%
Liquide
Farine
Autres
Leo Nar Dough
Depuis 2007
I love baking challenges and all things fermented.
Caractéristiques
Tangy, sour, slightly sweet, and nutty. It produces a lovely caramel, crisp crust beautifully blistered.
Goût et saveur
Recette
Ingrédients de base
- 100% Ap
- 67% Water
- 100% Ap
- 67% Water
Ingrédients pour nourrir le levain
- 100% Ap flour
- 67% Water
1
Discard half. Feed with AP flour and water.
100% Ap flour
67% Water
Méthode de travail
1
Mix flour and water.
100% Ap
67% Water
2
Approximately 10 hours later discard half and feed with flour and water.
100% Ap
67% Water