Mistura

Unknown
Líquido Farinha Outro
Albert

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2008

I travel to Europe a lot for work. Was a breakfast in Brussels, Belgium admiring the bread varieties and asked myself, "Why can't I get bread like this at home?". Then I had the revelation that if I wanted bread like that at home, I had to make it myself.

Características

Starter has a very fruity/fermented aroma. Smells like a good wine when its been well fed. Produces loaves with a crust that have a caramel aroma but roasted flavor.

Sabor

Receita

Ingredientes iniciais

Ingredientes para alimentar

  • 100g Levain
  • 100g Water
  • 50g Ap flour
  • 50g Whole wheat flour
1
I mix the remaining levain from the days bake with equal parts flour and water. I usually have 100 g of levain remaining. Half of the flour is AP (King Arthur) and the other half is whole wheat (usually Red Fife stone ground at home)
100g Levain 100g Water 50g Ap flour 50g Whole wheat flour

Método de trabalho

1

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library