Età
5Anni
Colore
Paese di origine Nuova Zelanda
Taste
& Flavour
Miscela
75%
25%
Liquido
Farina
Altro
The Lepard
dal 2019
I just really like the bread and I like making stuff from scratch.
Caratteristiche
It took a while to start getting consistent results but it's very good now I make a levain. Taste is sour and fruity. Recovers well after being in the fridge
Sapore e aroma
Ricetta
Ingredienti di partenza
- 50% Rye
- 50% Bread flour
- 100% Water
Ingredienti per il rinfresco
- 20g Starter
- 40g Water
- 20g Rye flour
- 20g Bread flour
1
20g of starter
15g of rye flour
15g of bread flour
30g of water
20g Starter
40g Water
20g Rye flour
20g Bread flour
Metodo di lavorazione
1
I used Dan Lepard's approach to creating my starter in the Handmade Loaf
50% Rye
50% Bread flour
100% Water
Result
Bagels
Wholewheat bagels