Massa mãe perfeita
Idade
7anos
Cor
País de origem Áustria
Taste
& Flavour
Mistura
Unknown
Líquido
Farinha
Outro
Didi
desde 2017
Fascination for naturally leavened bread and problems with yeast based products
Características
Used flour is strictly Tipo 0 violet from Molino Murano. The sourdough is absolutely great for handkned (Rubaud method) open crumb breads (see #brotokolls Instagram Profile: @brotokoll). Avg. time until it triples is around 6 hours at 25 degrees. room temperature
Sabor
Receita
Ingredientes iniciais
- % 10
Ingredientes para alimentar
- 10% Starter
- 100% Flour
- 100% Water
1
The starter is used directly out of the fridge. Used water temperature for feeding is roughly 33 degrees Celsius. Flour is stored at room temperature (avg. 25 degrees). Water and starter are mixed, flour is added and the whole mass is put in a high bin which is covered with plastic wrap which has holes in order to let the sourdough breath. Feeding ratio: 1:10:10.
10% Starter
100% Flour
100% Water
Método de trabalho
1
I took a a starter amount of 10% of a given sourdough (was a gift) and built my sourdough with it.
% 10
Result
Rosie, "Crazy bake", Raspberry temptation
from left to right - all loafs handkned via Rubaud method.
Comentários
It's a real pleasure working with "Didi" - his mild flavor makes really awesome bread