Âge
4Ans
Couleur
Pays d'origine Argentine
Taste
& Flavour
Mélange
42%
42%
16%
Liquide
Farine
Autres
Masín III
Depuis 2020
The quarantine was the final push to begin baking again since it was always a plan to it again but I was short in time to do it.
Caractéristiques
It grows amazingly well, has that sour beautiful smell and it gives the most beautiful fluffiest loafs, with that delicious and delicate flavor and smells.
Goût et saveur
Recette
Ingrédients de base
- 50g Water
- 20g Raisins
- 25g Grain flour
- 25g Wheat flour
Ingrédients pour nourrir le levain
1
Discarding 1/3 of the dough, adding whole grain wheat flour and white flour, mixing it with purified water, mix it, and let it grow slowly in a comfortable temperature (20-25 degrees Celsius)
Méthode de travail
1
First day I mixed whole grain wheat flour, and regular flour, purified water and raisins.
50g Water
20g Raisins
25g Grain flour
25g Wheat flour
2
Second day, fed it with the same flours and more water.
3
Keep doing that for the next week but in the 4th day I started to take out some of the raisins because it can ferment into alcohol and kill the dough, also discarding some dough to prevent having a lot of it.
4
On the 8th day of feeding the dough was ready to use and make my bread, which came out super nice, after that I kept my dough in the refrigerator, taking it out 1 or 2 days before using it.