Idade
desconhecido
Cor
País de origem Alemanha
Taste
& Flavour
Mistura
33%
44%
22%
Líquido
Farinha
Outro
My Hybrid Sourdough
desde Unknown
The fascination that the sourdough rises and the very good taste of sourdough breads.
Características
It's very difficult to describe the sourdough. It's not too sour, he is suitable for Wheat-Breads like Tartine or strongly Rye Breads.
Sabor
Receita
Ingredientes iniciais
- 20g Champagner-rye
- 20% Wheat t110
- 30% Water
- 10g Starter
Ingredientes para alimentar
- 20g Champagner rye
- 20g French wheat t110
- 30g Water
- 10g Starter
1
Since then I feed the sourdough twice a week like description below.
20g Champagner rye
20g French wheat t110
30g Water
10g Starter
Método de trabalho
1
My base Sourdough was a Wheat Starter by Mike Zakowski (thebejkr), which I reveived on a baking class in September 2018.
20g Champagner-rye
20% Wheat t110
30% Water
10g Starter