나이
5년
색
원산지 New Zealand
맛과 풍미
혼합물
75%
25%
액체(리퀴드)
밀가루
기타
The Lepard
2019 이후
I just really like the bread and I like making stuff from scratch.
특징
It took a while to start getting consistent results but it's very good now I make a levain. Taste is sour and fruity. Recovers well after being in the fridge
맛과 풍미
레시피
시작하는 원료
- 50% Rye
- 50% Bread flour
- 100% Water
먹이재료
- 20g Starter
- 40g Water
- 20g Rye flour
- 20g Bread flour
1
20g of starter
15g of rye flour
15g of bread flour
30g of water
20g Starter
40g Water
20g Rye flour
20g Bread flour
작업방식
1
I used Dan Lepard's approach to creating my starter in the Handmade Loaf
50% Rye
50% Bread flour
100% Water
Result
Bagels
Wholewheat bagels