Mélange

50%
50%
Liquide Farine Autres
quarantine

Préserver votre levain pour le futur

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Depuis 2020

I am 7th generation baker and this is my new sourdough starter

Caractéristiques

It is soft, elastic, with moderate acidity in the nose and intense acidity in taste!

Goût et saveur

quarantine jar shot

Recette

Ingrédients de base

  • 50% Wholemeal Wheat Flour
  • 50% Water

Ingrédients pour nourrir le levain

  • 50% Wholemeal Wheat Flour
  • 50% Water
  • 50% Durum wheat semolina flour
  • 50% Water
  • 60% Strong wheat bread flour
  • 40% Water
1
I feed my sourdough for the first 4 days with this ingredients
50% Wholemeal Wheat Flour 50% Water
2
I feed my sourdough for the 5th and 6th days with this ingredients
50% Durum wheat semolina flour 50% Water
3
I feed my sourdough for the 7th and 8th days with this ingredients and I use it. From there on I continue with the same procedure, I just place it in the fridge and feed it every 5 days
60% Strong wheat bread flour 40% Water

Méthode de travail

1
50% Wholemeal Wheat Flour 50% Water

Result

Bread

quarantine Bread first overview
quarantine Bread second overview

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque