Âge
inconnue
Couleur
Pays d'origine Belgique
Taste
& Flavour
Mélange
32%
46%
22%
Liquide
Farine
Autres
MAIA MICHAEL ARTISAN BAKERY
Depuis Unknown
Caractéristiques
MY SOURDOUGH IS GOOD WORKING IN THE PROCESS OF BREAD PRODUCING. IT IS HAPPY AND HEALTHY. IT IS LIKE A MEMBER OF THE FAMILY IN THE BAKERY. ALL THE EMPLOYS TAKE CARE OF IT WITH RESPONSABILITY .
Goût et saveur
Recette
Ingrédients de base
- 2kg Starter
- 2.8kg Water
- 4kg Flour
Ingrédients pour nourrir le levain
1
I MEASURE THE STARTER, WATER AND FLOUR AND I MIX WELL. I PUT IT IN A PLASTIC TANK, DROW A LINE OF THE LEVEL AND WAIT.
Méthode de travail
1
THE MEASURING THE STARTER IS THE FIRST STEP OF THE PROCESS.
2kg Starter
2
THEN I MEASURE THE WATER AND I MIX WITH THE STARTER. WATER MUST BE OF GOOD QUALITY, NOT CLOR INCLUDING
2.8kg Water
3
THE FLOUR IS THE THIRD INGREDIENT OF THE PROCESS OF MIXING. FLOUR MUST BE ALSO GOOD QUALITY,
4kg Flour