Mistura

50%
50%
Líquido Farinha Outro
AACERO

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2020

A USA friend makes delicious bread and I tried while there. I wanted to learn but the Pandemia get in the way. I had to come back to my country and I started making some proofs. She guided me a little.

Características

Improving. Tell you later

Sabor

AACERO rising shot

Receita

Ingredientes iniciais

  • 70% Whole wheat
  • 30% Rye
  • 100% Water
  • 90% Whole wheat
  • 10% Rye
  • 100% Water
  • % Starter

Ingredientes para alimentar

  • 99% Bread
  • 1% Rye
  • 100% Water
  • % Starter
1
Feed every time used on bread. Mostly twice a week. add 15 starter, 30 flour, 30 water (1:2:2)
99% Bread 1% Rye 100% Water % Starter

Método de trabalho

1
Mixed Flours and water.
70% Whole wheat 30% Rye 100% Water
2
Let it rest for 48 hours
3
Feed for 14 days The first week feed once. Leave a little of the starter and add the same amount of flour and water. Discard the rest of the dough. 1:2:2 Starter 15: Flour 30: Water 30
4
The second week feed twice a day. Leave a little of the starter and add the same amount of flour and water. Save discards and Freeze them. 1:2:2 Starter 15: Flour 30: Water 30
90% Whole wheat 10% Rye 100% Water % Starter
5
Last 3 days increase feeds to strength it 1:3:3 1:4:4 1:5:5

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library