완벽한 사워도우
나이
13년
색
원산지 United States
맛과 풍미
혼합물
66%
33%
액체(리퀴드)
밀가루
기타
Cambio
2011 이후
Back to basics... And understanding the basics and changes you can make to make a difference
특징
As it changes everytime (and I want to because I play around with it!), it is never the same. Once it is very alcoholic (accelerated feeding!), then it is very acidic (stiff and cold), ... never the same... Cambio
맛과 풍미
레시피
시작하는 원료
- 5g Wheat flour
- 5g Water
- 5g Starter(dried)
먹이재료
- 100g Starter
- 250g Wheat flour
- 250g Water
1
Mainly mixing with a Danish whisk the starter leftover with water, afterwards add flour as needed
100g Starter
250g Wheat flour
250g Water
작업방식
1
My sourdough changes every time I refresh it but I don't mind! Sometimes stiff, sometimes liquid... One week with rye flour, the other week with wholewheat, ...
5g Wheat flour
5g Water
5g Starter(dried)
Result
Edison Wheat Bread
Made with 20% Cambio, 50% white flour, 50% homemilled Edison wheat, hydration 75%, 2.4% salt
2 hr bulk, 4 hr final
