Età
6Anni
Colore
Paese di origine Belgio
Taste
& Flavour
Miscela
37%
62%
1%
Liquido
Farina
Altro
JaiVes pure white
dal 2018
Fun of experimenting, looking for new ideas on the website ‘weekendbakery.com’ and the search for a digestible bread
Caratteristiche
Strong rising capability, not too sour, however I will experiment in the future to find a starter/yeast that produces still less sour breads
Sapore e aroma
Ricetta
Ingredienti di partenza
- 100% White flour
- 30% Yoghurt
- 30% Milk
- 2% Salt
Ingredienti per il rinfresco
- 25% Motherdough
- 100% Wheat flour
- 60% Water
- 2% Salt
1
Mix 25 g of mother yeast with 100 g of pure white wheatflour, 60 g of water + 2 g salt
25% Motherdough
100% Wheat flour
60% Water
2% Salt
Metodo di lavorazione
1
Day 1: mix 100 g pure white weatflour, 30 g milk, 30 g yoghurt, 2 g salt
Dag 2 - first refreshment: 50 g dag 1, 100 g white weatflour, 60 g water, 2 g salt
Kept in glass covered bowl on room temperature
After 6 refreshments was the yeast ready to use for baking
100% White flour
30% Yoghurt
30% Milk
2% Salt