나이
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색
원산지 Germany
맛과 풍미
혼합물
33%
44%
22%
액체(리퀴드)
밀가루
기타
My Hybrid Sourdough
Unknown 이후
The fascination that the sourdough rises and the very good taste of sourdough breads.
특징
It's very difficult to describe the sourdough. It's not too sour, he is suitable for Wheat-Breads like Tartine or strongly Rye Breads.
맛과 풍미
레시피
시작하는 원료
- 20g Champagner-rye
- 20% Wheat t110
- 30% Water
- 10g Starter
먹이재료
- 20g Champagner rye
- 20g French wheat t110
- 30g Water
- 10g Starter
1
Since then I feed the sourdough twice a week like description below.
20g Champagner rye
20g French wheat t110
30g Water
10g Starter
작업방식
1
My base Sourdough was a Wheat Starter by Mike Zakowski (thebejkr), which I reveived on a baking class in September 2018.
20g Champagner-rye
20% Wheat t110
30% Water
10g Starter