Âge
8Ans
Couleur
Pays d'origine Pérou
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
trigo arequipeño
Depuis 2016
got hooked on baking bread
Caractéristiques
well behaved
Goût et saveur
Recette
Ingrédients de base
- 100% Andean whole wheat flour
- 100% Water
- 100% Andean whole wheat flour
- 100% Water
Ingrédients pour nourrir le levain
- 200g Baker´s wheat flour
- 50g Andean whole wheat flour
- 100g Starter
- 200g Water
1
Feeding
sometime in the morning, between 6:00 and 9:00 am, use 100 grs starter + 200 grs baker´s flour + 50 grs andean whole wheat flour + 200 grs water at room temperature. about 6 hrs later I can use it for bread
200g Baker´s wheat flour
50g Andean whole wheat flour
100g Starter
200g Water
Méthode de travail
1
Day 1
my starter began by mixing 400 grs andean (from Arquipa) whole wheat flour, and 400 grs of water at room temperature (during Lima´s summer).
100% Andean whole wheat flour
100% Water
2
Days 2, 3, 4 and 5, about 24 hrs after beginnig
keep 200 grs of the mix in the tub, and refresh it with 400 grs andean whole wheat flour and 400 grs of water at room temperature
100% Andean whole wheat flour
100% Water