혼합물

Unknown
액체(리퀴드) 밀가루 기타
Mama

Preserve your sourdough for the future

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2017 이후

I loved to eat bread with an irregular crumb and was fascinated by that. So i just had to learn!!

특징

It tends to ferment quickly due to the wholemeal content. It is slightly acidic but leans more towards fruity notes and a sweet side as well.

맛과 풍미

Mama jar shot
Mama rising shot

레시피

시작하는 원료

먹이재료

1
After adding the filtered water to the starter and mixing in the flour, i leave it for 2 hours at room temperature (almost 30degC in our bakery) then in the fridge overnight, around 16hours.

작업방식

1
This sourdough was made following the protocol provided by Puratos for their sourdough experiment. Only filtered water and their Tradition Francaise wholewheat flour was used. Only took 3 days before it was active enough to make a bread!

Result

Pain au Levain

Dense hearth bread, with a well cooked crust, long conservation. Toasted nuts. Great with cheese, cold cuts and butter
Mama Pain au Levain first overview
Mama Pain au Levain second overview
Mama Pain au Levain first slice

Preserve your sourdough for the future

Create your own Explore sourdough library