Athos

Name: Athos
Ingredients: 50g Flour, organic white; 50g Water, evian; 20g Starter; 42% Water, evian; 16% Starter; 42% Flour, organic, white, unbleached

Wasa, Canada

Mostra sulla mappa

Stampa

Susanne Weissenberger hobbyist

Età

16Anni

Colore

Paese di origine Canada

Taste
& Flavour

nel mondo

3005 lieviti madre
112 paesi
2502 città

Miscela

42%

16%

Liquido Farina Altro

Athos

Conserva il tuo lievito madre per il futuro

Crea il tuo Esplora la biblioteca

dal 2008

Wanted to bake better and healthier bread.

Caratteristiche

He is a tad picky about the flour he is fed with. Here in Canada I feed Anita's organic unbleached white flour which he loves. When traveling, it does happen that he is not too excited about a certain flour. It might be wishful thinking but I think the traveling/exposing him to a lot of different flours, mad him stronger. He is a reliable work horse!

Viscosità

Sapore e aroma

Ricetta

Ingredienti di partenza

50g Flour, organic white
50g Water, evian
20g Starter

Ingredienti per il rinfresco

42% Water, evian
16% Starter
42% Flour, organic, white, unbleached

For production: I dissolve 40% sourdough start in 100% water (Evian), then add 100% organic white unbleached wheat flour(bakers p, If in Canada it is Anita's flour, if traveling any given local organic white unbleached flour. At this ratio Athos is at his best after 6-8 hours at room temperature. If I'm not baking that day the ratio is 100% flour, 100% water and only 20% starter, fed every 12 hrs.

42% Water, evian 16% Starter 42% Flour, organic, white, unbleached

Metodo di lavorazione

For production: I dissolve 40% sourdough start in 100% water (Evian), then add 100% organic white unbleached wheat flour (bakers percent), If in Canada it is Anita's flour. Athos is at his best after 6-8 hours at room temperature.

50g Flour, organic white 50g Water, evian 20g Starter