나이
4년
색
Country of origin Greece
Taste
& Flavour
혼합물
50%
50%
액체(리퀴드)
밀가루
기타
quarantine
Since 2020
I am 7th generation baker and this is my new sourdough starter
특징
It is soft, elastic, with moderate acidity in the nose and intense acidity in taste!
맛과 풍미
Recipe
Starting ingredients
- 50% Wholemeal Wheat Flour
- 50% Water
Feeding ingredients
- 50% Wholemeal Wheat Flour
- 50% Water
- 50% Durum wheat semolina flour
- 50% Water
- 60% Strong wheat bread flour
- 40% Water
1
I feed my sourdough for the first 4 days with this ingredients
50% Wholemeal Wheat Flour
50% Water
2
I feed my sourdough for the 5th and 6th days with this ingredients
50% Durum wheat semolina flour
50% Water
3
I feed my sourdough for the 7th and 8th days with this ingredients and I use it.
From there on I continue with the same procedure, I just place it in the fridge and feed it every 5 days
60% Strong wheat bread flour
40% Water
Working method
1
50% Wholemeal Wheat Flour
50% Water
Result
Bread
