Anubis recipe

Anubis

SCHAGEN, Paesi Bassi
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Stampa
Lievito madre perfetto

Età

8Anni
Colore

Paese di origine Paesi Bassi

Taste
& Flavour

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nel mondo

  • 3005 lieviti madre
  • 112 paesi
  • 2502 città

Miscela

100%
Liquido Farina Altro
Anubis

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dal 2016

I decided to bake with sourdough wen I was ready for my next challenge and i loved the result i got wen i switched over from yeast to sourdough

Caratteristiche

it is a mild powerful starter after you feed it the oven rise is wonderful with Anubis a mild lactic taste and the end results are non-sour and full of flavor

Sapore e aroma

Anubis top shot
Anubis jar shot
Anubis front shot
Anubis rising shot

Ricetta

Ingredienti di partenza

  • 100% High protein flour
  • 50% Water

Ingredienti per il rinfresco

  • 15% Old starter
  • 100% Flour
  • 50% Water
1
I feed it wen I bake 100 % flour and 50% water and then hand knead it for 10 min en let it mature at 32-degree celsius for 3 to 4 hours
15% Old starter 100% Flour 50% Water

Metodo di lavorazione

1
my hard starter 50% hydration i use this to get some extra spring in my bread
100% High protein flour 50% Water

Result

hard rolls and batards about everything i bake

you can make about everything with it rolls batards baguettes boules
Anubis hard rolls and batards about everything i bake first overview
Anubis hard rolls and batards about everything i bake second overview
Anubis hard rolls and batards about everything i bake first slice
Anubis hard rolls and batards about everything i bake second slice

Conserva il tuo lievito madre per il futuro

Crea il tuo Esplora la biblioteca

Commenti

Maree Tink

Thanks Ralph, working on trying this method and I can understand your instruction well. Thanks.

Marius Nebel

Hi Ralph,crazy guy here. think that i should try to make your starter.