Età
7Anni
Colore
Paese di origine Belgio
Taste
& Flavour
Miscela
100%
Liquido
Farina
Altro
Isabelle
dal 2017
Started with yeast bread, but wanted to take it to the next level and go as clean as possible
Caratteristiche
Medium sour in slow fermentation. Not sour for hybrid bread. Great with walnut bread.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 25% Wholegrain bio wheat flour
- 50% Water
- 25% Wholegrain bio rye flour
Ingredienti per il rinfresco
1
Depending on baking activity I make less or more levain. Always with 50% mother dough of the flour weight (ex 50g MD + 100g flour + 100g water)
Metodo di lavorazione
1
Sourdough starter born on december 15, 2017. Made with wholegrain bio wheat flour from De Kloostermolen in Haacht. 100% hydration.
25% Wholegrain bio wheat flour
50% Water
25% Wholegrain bio rye flour
Commenti
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