나이
8년
색
원산지 Austria
맛과 풍미
혼합물
59%
40%
1%
액체(리퀴드)
밀가루
기타
Dinkel-David
2016 이후
Busy me since I learned baker. Since I would like to bake at home I try to make leaven itself and it works
특징
For spelled or wheat breads but also for spelled or wheat cake, By the sugar and kombucha a sweetness in itself Breads get their own note through the light sweet Long freshness at cake straight spelled is often dry through the leaven gets you softnes
맛과 풍미
레시피
시작하는 원료
- 150g Wasser
- 100g Vollkorndinkelmehl
- 8g Hefe
- 8g Zucker
- 100g Kombucha
- 100g Vollkorndinkelmehl
- 30g Zucker
먹이재료
- 100g Dinkelvollkornmehl
- 100g Wasser
- 30g Zucker
1
Tag 10 refreshed and used for bread or cakes
100g Dinkelvollkornmehl
100g Wasser
30g Zucker
작업방식
1
Mix all the ingredients and let stand for 24 hours at + 23 °
2 days at ca + 23 ° always after 24 hours for 10 days
On day 3 refrigerate at ca + 5 °
150g Wasser
100g Vollkorndinkelmehl
8g Hefe
8g Zucker
2
On the day 5 refresh
100g Kombucha
100g Vollkorndinkelmehl
30g Zucker
Result
Dinkelkuchen / Speltcake
Dinkelbrot / Speltbread
