나이
12년
색
원산지 Poland
맛과 풍미
혼합물
Unknown
액체(리퀴드)
밀가루
기타
Wheat sourdough/Zakwas pszenny levain "Piskorek"
2013 이후
Passion of making traditional french baguettes.
특징
It is a very specific, traditional french "levain" that we use for our wheat baked goods.
맛과 풍미
레시피
시작하는 원료
먹이재료
1
Every 24 h we feed our wheat sourdough with flour and water in combination of: 20-25% of sourdough starter and the rest 50/50 wheat flour and water (35-40°C).
작업방식
1
In the first step we mix whole grain rye flour, water (35°C) and honey.
2
AFTER 24 HOURS: We add wheat flour and water (25°C).
3
AFTER 12 HOURS: We add wheat flour and water (25°C).
4
AFTER 12 HOURS: We add wheat flour and water (25°C).
5
AFTER 8 HOURS: We add wheat flour and water (25°C).
Result
Bagietka francuska/French baguette
