Età
14Anni
Colore
Paese di origine Indonesia
Taste
& Flavour
Miscela
94%
6%
Liquido
Farina
Altro
Miaw
dal 2010
I was curious how can make bread without instant yeast and amazing how bread can grow by microba and wild yeast in the air
Caratteristiche
It very strong . It ready to be used ( pass float test) in 2 hours if i feed it 1:1:1 We try to keep the levain young even during feeding, not reach it peaks. But sometimes happend we have to much starter so we just use it even a bit overripe.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 13% Starter
- 100% Bread flour 13%
- 100% Water
Ingredienti per il rinfresco
- 100% Flour
- 100% Water
- 13% Levain
1
I put the levain in the bucket, pour water, mix them to dissolve the levain. Then i jump in the flour and mix them well by hand , trying to aerate my levain with oxigent and make sure no dry flour at the bottom
100% Flour
100% Water
13% Levain
Metodo di lavorazione
1
I feed my starter at 5.00 am, 13.00 pm and 5.00 pm. For 5.00 am and 5.00 pm i feed as follow
13% Starter
100% Bread flour 13%
100% Water
2
At 13.00 pm i feed the starter if i don't have enough for 5.00pm feeding. The formula depend on the starter we still have on hand.
I put it in the warm area which is top of oven if i do big feeding to make it ready for 5.00pm feeding
Result
Plain Sourdough
Tartine sourdough with 5% wheat brand from Irex available in indonesia
Commenti
with growing sourdough community and
everybody has baked amazing product with different flour and approach , still lot to learn about sourdough world!