나이
8년
색
원산지 Brazil
맛과 풍미
혼합물
36%
46%
18%
액체(리퀴드)
밀가루
기타
Curitiba 16
2016 이후
I had tasted many great sourdough breads from bakeries in Europe, and I wanted to make my own as there aren't many artisanal bakeries in my country.
특징
This is my first and only starter (which is based on some starter a friend gave me), so I don't know what makes it special. I do know that it is very reliable; I never have any problems with alcohol smells.
맛과 풍미
레시피
시작하는 원료
- 40g Water
- 20g Starter
- 40g White
- 10g Whole wheat
먹이재료
1
After mixing, I keep the starter in a warm place (around 20 C) for at least 6-8 hours, sometimes overnight. Then I bake, and my discard starter is put back in the fridge.
작업방식
1
Existing starter is removed from fridge and allowed to come to room temperature which is around 20 C - that takes a couple of hours.. Water is heated to 32 C, then all ingredients are mixed.
40g Water
20g Starter
40g White
10g Whole wheat
Result
baguette
70% hydration, based on Samuel Fromartz recipe
whole wheat sandwich loaf
100% whole wheat, baked in loaf tins, 100% hydration
의견
How nice. Muito obrigado!