Età
1anno
Colore
Paese di origine Belgio
Taste
& Flavour
Miscela
50%
50%
Liquido
Farina
Altro
Bubbles
dal 2023
Nice taste, fascination with naturally leavened bread.
Caratteristiche
After feeding (100% hydration) in the evening, it more than doubles overnight. It's airy and very 'thready' when I add to the final dough (20% to 25% bakers precentage). It is mildly sour.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 100g Water
- 100g Rye flour
Ingredienti per il rinfresco
- 30g Old starter
- 60g Wheat flour
- 40g Rye flour
- 100g Water
1
100% old starter
300% flour (6/10 wheat flour + 4/10 rye flour)
300% water
30g Old starter
60g Wheat flour
40g Rye flour
100g Water
Metodo di lavorazione
1
100% water + 100% rye flour
100g Water
100g Rye flour
Result
pain au levain
80% wheat flour
15% whole-weat flour
5% rye flour
2% sea salt
70% water
20% - 25% sourdough
