Mistura

50%
50%
Líquido Farinha Outro
Стёпа

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2021

Graduating from yeast breads I used to make in a bread machine and after my homebrewing beer days were over

Características

Average tanginess on most sourdoughs - simple 20% whole wheat, 80% bread flour recipes. Average open crumb. Starter is fed 3 times before used in a recipe, usually with 20% innoculation

Sabor

Receita

Ingredientes iniciais

  • 50% Whole wheat
  • 50% Water

Ingredientes para alimentar

1
1. Discard everything but 5-10g, feed 1:5 ratio

Método de trabalho

1
Grown in Centennial, CO, USA. Fed with 100% whole wheat
50% Whole wheat 50% Water

Result

Bread!

20% whole wheat, 20% innoculation
Стёпа Bread! first overview
Стёпа Bread! second overview
Стёпа Bread! first slice

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library