Miscela

50%
50%
Liquido Farina Altro
Take2

Conserva il tuo lievito madre per il futuro

Crea il tuo Esplora la biblioteca

dal 2021

I love bread and I am a nerd

Caratteristiche

It likes the tropics but when there are very hot mornings and then it rains it tends to go slower in fermentation . It is a champ though in the end it always ends up in a delicious experiment

Sapore e aroma

Ricetta

Ingredienti di partenza

  • 25% Wheat bread flour
  • 25% Rye flour
  • 50% Filtered water

Ingredienti per il rinfresco

  • 25% Wheat flour
  • 25% Rye flour
  • 50% Filtered water
1
I use wheat bread from a local mill in Costa Rica.
25% Wheat flour
2
For my starter I mix the wheat flour with rye flour also from a local farmers market and I like the taste and texture that rye gives to my starter.
25% Rye flour
3
I use room temperature filtered water and I first add the water to the remaining discard and then the flours and then mix to complete each feeding. Costa Rica is very humid so for the starter, I use 100% hydration but usually the challenge and the creativity comes when I need to adapt each recipe to the topics humidity
50% Filtered water

Metodo di lavorazione

1
I use wheat bread from a local mill in Costa Rica.
25% Wheat bread flour
2
For my starter I mix the wheat flour with rye flour also from a local farmers market and I like the taste and texture that rye gives to my starter.
25% Rye flour
3
I use room temperature filtered water and I first add the water to the remaining discard and then the flours and then mix to complete each feeding. Costa Rica is very humid so for the starter, I use 100% hydration but usually the challenge and the creativity comes when I need to adapt each recipe to the topics humidity
50% Filtered water

Conserva il tuo lievito madre per il futuro

Crea il tuo Esplora la biblioteca