![Otter recipe](https://thequestforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_otter_top.jpg?itok=pzkYkFti)
Mélange
37%
48%
14%
Liquide
Farine
Autres
Otter
Depuis 2020
Curiosity and trying to learn something new.
Caractéristiques
Works exclusively on biological and ecological flour. If you try with anything without this labels, forget it, won't happen.
Goût et saveur
![Otter top shot](https://thequestforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_otter_top.jpg?itok=pzkYkFti)
Recette
Ingrédients de base
- 500g Flour
- 375g Water
- 12g Salt
- 140g Starter
Ingrédients pour nourrir le levain
1
Otter is staying in the fridge, so 4 degrees and feeding once per day.
Méthode de travail
1
Creating starter.
500g Flour
375g Water
12g Salt
140g Starter
2
Autolysis.
3
3 hours of first rise, with fermentation and folding.
4
Fridge fermentation, 10 hours. And then baking.
Result
![Otter first overview](https://thequestforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_otter_entirely.jpg?itok=iEBLkHBn)
![Otter second overview](https://thequestforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_otter_entirely_second.jpg?itok=ubOEpbDM)
![Otter first slice](https://thequestforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_otter_slice.jpg?itok=IPrXMqY9)
![Otter second slice](https://thequestforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_otter_slice_second.jpg?itok=VWSM_3bv)