I whent to study at a pastry school then i learn all about bread, i bought Nancy sylvertone book,its a long story! But i always dream on making sour dough bread and having a pastry shop! I still have that dream!

Характеристики

It has a realy good leavening results,its made whith 30% ultra grain whole wheat flour, unbromated,unbleach flour whith 4g of protein.it doesnt matter how bad i treat it it will come back realy strong! its alway bubbly! when i feed it whith a realy high gluten flour it becomes realy active! i had to make it whith a 85%hidration cause of the hot weather we have here in Puerto Rico. Madeon 86f Tmp

Viscocity

Вкус и аромат

Рецептура

Ингредиенты для стартера

g 20gr
g 20

Ингредиенты для обновления

20g 20gr flour
g 20 gr water

Start whith feeding on 2d day stir and remove some then add 20gr of water and flour. For 15 days this same steps.

20g 20gr flour g 20 gr water

Метод работы

I started whith 20 gr of ultra grain whole wheat flour then added 20 gr of water. Stir well. remove some starter and feed on the 3rd day whith 20gr water 20gr flour until the 15th day. Keep on bowl covered with plastic wrap o a cloth. I had a temp of 86f since i live in a tropical island called Puerto Rico. I use Amapola 30% ultragrain whole wheat flour. Then i mixed whith other types of flour...

g 20gr

20 gr Amapola Ultra grain 20gr water

g 20