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혼합물
50%
50%
액체(리퀴드)
밀가루
기타
Fatma Nene
2002 이후
Fresh, natural bread requirements
특징
100 percent hydration, mixed flours creates a unique flavour profile plus the original starter is 200 years old. Tangy and fruity depending on the feeding regime.
맛과 풍미
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레시피
시작하는 원료
- 10% Khorasan flour
- 10% Rye
- 5% Semolina
- 75% Strong bakers
- 100% Water
먹이재료
1
100g flour mixture and 100g water
작업방식
1
Under my protection, my sourdough starter fed once a week and kept in the fridge. Ciabatta turns out very mild, almost not sour, and no-knead has got strong aroma and sourness I like.
10% Khorasan flour
10% Rye
5% Semolina
75% Strong bakers
100% Water
Result
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