Bach recipe

Bach

Northmead, Австралия
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Возраст

30года
цвет

Страна происхождения Австралия

Taste
& Flavour

Азия
Австралия
Антарктида
Африка
Европа
Северная Америка
Южная Америка

Закваска в мире

  • 3005 Закваски
  • 112 Страны
  • 2502 Города

Смесь

50%
50%
жидкость муку Другой
Bach

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С 1994

Curiosity to create an ancient flavour by microbes. What a lovely creatures that cannot be seen with the naked eye. They are the firs owners of our planet and carrying the secrets of creation in their DNA. And of course the taste and flavour of fresh bread, creativity as an art. I am graduated from Australian Patisserie Academy and Harvard Food fermentation, Science of Cooking with Microbes

Характеристики

I feed on 1.1.1. The starting pH is normally around 3.8 and will rise to around 5.4 after feeding. It will drop about 3.9 after 4h in peak. It rise about 3 times and stay for longer than my expectations. It has a unique sweet flowery flavour and I can know it by smelling it. I already have 2 and they have different aroma

Вкус и аромат

Рецептура

Ингредиенты для стартера

  • 50% White flour
  • 50% Water

Ингредиенты для обновления

  • 100% Wheat
1
I feed on 1.1.1 ratio every time I want to bake. He is adopted to live with us in summer or winter. I feed 100gr to make 300gr, takes about 4h to peak. I have no discard.
100% Wheat

Метод работы

1
Bach is made in 2016 in Australia, hybrid with different old starters from friends around the world, including Beesee the No 136 in the library. First started with home milled wheat, Bach is fed with different flours when I Was traveling from Sydney to Germany, Greece and Iran. Now Bach is a collection of a lot of microorganisms from around the world. 100%h and feed with wheat for last years.
50% White flour 50% Water

Result

All kind of sourdough bread

Mostly Classic , minimum 30% my own milled grains, Rye and Spelt.

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