Mistura
31%
45%
24%
Líquido
Farinha
Outro
Chubaka
desde 2012
Características
Lactic.....sweet taste...good result in liquid but also when I use it stif
Sabor
Receita
Ingredientes iniciais
- 500g Rye flour t170
- 650g Water 40°
- 20g Honey
- 1000g Flour t65
- 150g Water
- 1170g Chef
- 1000g Flour t65
- 500g Water
- 1000g From step 2
- 1000g Flour t65
- 500g Undefined
- 1000g From step 3
- 2000g Flour t65
- 1000g Water
- 1000g From step 4
Ingredientes para alimentar
- 300g From step 5
- 1kg Flour t65
- 1kg Water
1
300 g starter 1kg flour 1kg water
300g From step 5
1kg Flour t65
1kg Water
Método de trabalho
1
Let 24h at 30°
500g Rye flour t170
650g Water 40°
20g Honey
2
First refresh then let stay 24h at 30°
1000g Flour t65
150g Water
1170g Chef
3
2nd refresh and let stay 24h at 30°
1000g Flour t65
500g Water
1000g From step 2
4
3d refresh and let stay 24h at 30°
1000g Flour t65
500g Undefined
1000g From step 3
5
"Levain de tout point"
2000g Flour t65
1000g Water
1000g From step 4
6
At this point You can use it but you have not so many acidity. You need to refresh it about 15 days with 300 gr starter for 1kg flour