Levain parfait
Âge
45Ans
Couleur
Pays d'origine l'Espagne
Taste
& Flavour
Mélange
35%
65%
Liquide
Farine
Autres
vegana
Depuis 1979
I have been a chef for some time and had a catering business.. one day, I just decided I wanted to make bread.. and once I got my hands in the dough, it was a love affair unlike anything I experienced while cooking.. all of my life I have been baking, just never bread... now, I cannot get enough!!
Caractéristiques
like all starters, its a growing thing... it is not too strong and adds a beautiful flavor to my doughs.. it likes to be used with all of my breads
Goût et saveur
Recette
Ingrédients de base
- 650g Sbf
- 350g Water
Ingrédients pour nourrir le levain
- 65% Flour
- 35% Water
1
I simply replace in percentage what I take out during the days baking
65% Flour
35% Water
Méthode de travail
1
I am the continuing life of a starter that was made in 1980.
650g Sbf
350g Water
Result
everything
i use my sourdough in all of my baking except flat breads.. loaves, baguettes, rolls, specialty breads, pizza, focaccia.
Commentaires
i love bread.. it is like your favorite doggie