Miscela

50%
50%
Liquido Farina Altro
trigo arequipeño

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dal 2016

got hooked on baking bread

Caratteristiche

well behaved

Sapore e aroma

Ricetta

Ingredienti di partenza

  • 100% Andean whole wheat flour
  • 100% Water
  • 100% Andean whole wheat flour
  • 100% Water

Ingredienti per il rinfresco

  • 200g Baker´s wheat flour
  • 50g Andean whole wheat flour
  • 100g Starter
  • 200g Water
1
Feeding sometime in the morning, between 6:00 and 9:00 am, use 100 grs starter + 200 grs baker´s flour + 50 grs andean whole wheat flour + 200 grs water at room temperature. about 6 hrs later I can use it for bread
200g Baker´s wheat flour 50g Andean whole wheat flour 100g Starter 200g Water

Metodo di lavorazione

1
Day 1 my starter began by mixing 400 grs andean (from Arquipa) whole wheat flour, and 400 grs of water at room temperature (during Lima´s summer).
100% Andean whole wheat flour 100% Water
2
Days 2, 3, 4 and 5, about 24 hrs after beginnig keep 200 grs of the mix in the tub, and refresh it with 400 grs andean whole wheat flour and 400 grs of water at room temperature
100% Andean whole wheat flour 100% Water

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