Lievito madre perfetto
Età
8Anni
Colore
Paese di origine Croazia
Taste
& Flavour
Miscela
Unknown
Liquido
Farina
Altro
Mishka
dal 2016
Once I've tried sourdough bread in restaurant and I like it so much.That was a reason to start doing my own sourdough.
Caratteristiche
He loves warm water, rye and be feeded every day in the same time. He grows double in 6-8- hours.
Sapore e aroma
Ricetta
Ingredienti di partenza
- % 50 rye and white flour
- % 50 filtered water
Ingredienti per il rinfresco
- % 100 flour
- % 100 filtered water
1
Add 75g flour + 75g water + 45g starter.
% 100 flour
2
Second day remove 150g and feed him again same way.
% 100 filtered water
Metodo di lavorazione
1
50% rye + 50% white flour
% 50 rye and white flour
2
sometimes changing of hydration but usually 90-100%
% 50 filtered water
Result
Bread
150g sourdough
310g warm water
450g flour
10g salt
----
45 min autolyze
3 h s&f
15h cold ferm.
Bake in DO 250C
