![Seigle170 recipe](https://thequestforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_seigle170_top.jpg?itok=J5NsTXY-)
혼합물
100%
액체(리퀴드)
밀가루
기타
Seigle170
2020 이후
Covid19 lockdown gave plenty of time for baking
특징
Dunkelgrau, weich mit Zitrusnote
맛과 풍미
![Seigle170 top shot](https://thequestforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_seigle170_top.jpg?itok=J5NsTXY-)
레시피
시작하는 원료
- 100% Roggenmehl
먹이재료
- 35% Mehl
- 35% Wasser
- 30% Starter
1
Mehl und Leitungswasser (w/w) mit Gabel gut vermischen, 60%w Starter
35% Mehl
35% Wasser
30% Starter
작업방식
1
170 Roggenmehl der Moulins de Versailles mit etwas gepresster Zitrone und Leitungswasser
100% Roggenmehl
의견
To be updated