나이
9년
색
원산지 Malaysia
맛과 풍미
혼합물
Unknown
액체(리퀴드)
밀가루
기타
Butterfly Pea
2016 이후
Healthy consumption
특징
The speciality of the starter I'm using was butterfly pea flowers. I enzymes the flowers for about 4-5 days. I then took the liquid add into my starter during my feeding. I've extracted butterfly pea flowers liquid instead normal water For my mixing flour. I've prepared a separated basic white dough to laid on my butterfly pea dough and folded as Batard and bring to baked. Love the end result.
맛과 풍미
레시피
시작하는 원료
먹이재료
- 100% 100
1
100% 100
작업방식
1
400g Japanese flour
80g Starter 20%
290g water 75%hydration
8.8g Salt 2%
Result
Butterfly Pea Flowers Sourdough Bread
I'm using 100% Japanese flour, protein content 12% ash 0.4 and the texture absolutely soft and spongey.
