Età
22Anni
Colore
Paese di origine Australia
Taste
& Flavour
Miscela
50%
50%
Liquido
Farina
Altro
Fatma Nene
dal 2002
Fresh, natural bread requirements
Caratteristiche
100 percent hydration, mixed flours creates a unique flavour profile plus the original starter is 200 years old. Tangy and fruity depending on the feeding regime.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 10% Khorasan flour
- 10% Rye
- 5% Semolina
- 75% Strong bakers
- 100% Water
Ingredienti per il rinfresco
1
100g flour mixture and 100g water
Metodo di lavorazione
1
Under my protection, my sourdough starter fed once a week and kept in the fridge. Ciabatta turns out very mild, almost not sour, and no-knead has got strong aroma and sourness I like.
10% Khorasan flour
10% Rye
5% Semolina
75% Strong bakers
100% Water
Result
