Levain parfait
Âge
8Ans
Couleur
Pays d'origine Pologne
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Micro volume 100% wheat by Piotr Polomski
Depuis 2016
I like long fermentation bread taste.
Caractéristiques
This is wheat sour for natural taste wheat sourdough breads
Goût et saveur
Recette
Ingrédients de base
- 0.5tsp Wholemeal Wheat Flour
- 0.5tsp All-purpose wheat flour
- 1tsp Bottled spring water
Ingrédients pour nourrir le levain
- 0.5tsp Wholemeal Wheat Flour
- 0.5tsp All-purpose wheat flour
- 1tsp Bottled spring water
1
With wooden spatula remove almost all sour, leave only on glass walls. Then add 1/2 teaspoon wholemeal flour and 1/2 teaspoon all-purpose frour and 1 teaspoon bottled spring water, mix it and leave for 24 hours. Put glass to plastic bag, not fully closed
0.5tsp Wholemeal Wheat Flour
0.5tsp All-purpose wheat flour
1tsp Bottled spring water
Méthode de travail
1
In small glass mix 1/2 teaspoon wholemeal flour and 1/2 teaspoon all-purpose frour and 1 teaspoon bottled spring water, leave for 3 days, then start feeding every 24 hours. Use wooden spatula for mix. Put glass to plastic bag, not fully closed
0.5tsp Wholemeal Wheat Flour
0.5tsp All-purpose wheat flour
1tsp Bottled spring water
Result
Wheat breads
Wheat breads
