나이
8년
색
원산지 Peru
맛과 풍미
혼합물
50%
50%
액체(리퀴드)
밀가루
기타
trigo arequipeño
2016 이후
got hooked on baking bread
특징
well behaved
맛과 풍미
레시피
시작하는 원료
- 100% Andean whole wheat flour
- 100% Water
- 100% Andean whole wheat flour
- 100% Water
먹이재료
- 200g Baker´s wheat flour
- 50g Andean whole wheat flour
- 100g Starter
- 200g Water
1
Feeding
sometime in the morning, between 6:00 and 9:00 am, use 100 grs starter + 200 grs baker´s flour + 50 grs andean whole wheat flour + 200 grs water at room temperature. about 6 hrs later I can use it for bread
200g Baker´s wheat flour
50g Andean whole wheat flour
100g Starter
200g Water
작업방식
1
Day 1
my starter began by mixing 400 grs andean (from Arquipa) whole wheat flour, and 400 grs of water at room temperature (during Lima´s summer).
100% Andean whole wheat flour
100% Water
2
Days 2, 3, 4 and 5, about 24 hrs after beginnig
keep 200 grs of the mix in the tub, and refresh it with 400 grs andean whole wheat flour and 400 grs of water at room temperature
100% Andean whole wheat flour
100% Water