Idade
10anos
Cor
País de origem Países Baixos
Taste
& Flavour
Mistura
Unknown
Líquido
Farinha
Outro
manna sourdough
desde 2014
I started an organic sourdough bakery.
Características
Earthy, dough consistency, brown and full of CO2 wholes.
Sabor
Receita
Ingredientes iniciais
- _none Wholemeal Wheat Flour
Ingredientes para alimentar
- 70g 80 gram whole wheat flour
- _none Wholemeal Wheat Flour
1
From starter till sourdough goes in one step (mostly during nighttime). I count how much sourdough I will need (about 1/3 of the flour). For one bread I need 150 gram sourdough, so I take about 80 gram whole wheat flout, 70 gram water and a bit - about a tablespoon - starter.
70g 80 gram whole wheat flour
2
Lately I work according to the Yohan Ferrant method, which is: use just 0,5 % sourdough; let the dough rest for 15-20 hours; than form it; let rest for another 60-120 minutes, than bake the bread.
_none Wholemeal Wheat Flour
Método de trabalho
1
I made the starter from whole wheat flour and water, dough consistency. Stir day 2,3. Add some flour and water on day 4,5,6,7 a.s.o. till the starter smells fresh sour and till it has produced a lot of CO2 on the two former days.
_none Wholemeal Wheat Flour
Result
Noni Nawruzi or walnutbread
The breads here below are mullberry/walnut/sourdough breads, made with 0,5% sourdough, see on www.wiebaktmee.nl
Comentários
Dankjewel Ineke!!!