Massa mãe perfeita

Mistura

100%
Líquido Farinha Outro
LINUX

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2018

I love Baking and good bread. That's exactly the case. But the whole story behind it is a little bit longer...

Características

Very mild and not sour. Fruity Taste and very active when reaches roomtemperature. He is a Floater . Ph 4.2

Sabor

LINUX top shot
LINUX jar shot
LINUX front shot
LINUX rising shot

Receita

Ingredientes iniciais

  • 50g Water

Ingredientes para alimentar

  • 100g Starter
  • 100g Flour
1
put 50g of Water in a mixing bowl and add 100g of Starter. Add 100g of Wheat Flour type W550 . Start mixing with a stand mixer until all the flour is mixed in. After that knead it for around 3 minutes by hand until it is smooth. Shape it to a ball. Cut it crosswise on the surface and put it in container with space to let it double the size. Put it to the fridge after a maximum of 30 minutes.
100g Starter
2
It's really necessary that Linux lives in a fridge at a temp at 4°C Otherwise his behaviour, acidity and so on will change.
100g Flour

Método de trabalho

1
STIFF STARTER 100g WHEAT FLOUR 100g Hydration 50%
50g Water

Result

From a to z

Linux is very versatile. He is able to break every flour and also other stuff like chickpeas and buckwheat. No problems.
LINUX From a to z first overview
LINUX From a to z second overview
LINUX From a to z first slice
LINUX From a to z second slice

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library