Возраст
9года
цвет
Страна происхождения Испания
Taste
& Flavour
Смесь
94%
5%
жидкость
муку
Другой
the chef
С 2015
I am professional baker and decided to open my own sourdough bakery after 40 years working for others
Характеристики
elastic to gooey consistency locally milled flour has consistency issues and therefore sourdough requires a little more attention in normally would with the feeding quantities (+/- a few %) we try to seek required consistency
Вкус и аромат
Рецептура
Ингредиенты для стартера
- 100% Wheat flour 11% protein 75% extraction
- 80% Water
- 10% Anstellgut
Ингредиенты для обновления
- 10% Wheat flour 11% protein 75% extraction
- 8% Water
1
Feeding with 10% flour and 8 % Water, keeping temperature at below 28 *C
10% Wheat flour 11% protein 75% extraction
8% Water
Метод работы
1
Mixing Sourdough with a temperature 30-32 *C.
Fermentation for 8 hours
Feeding with 10% flour and 8 % Water, keeping temperature at below 28 *C
Fermenting another 2 hours before mixing
100% Wheat flour 11% protein 75% extraction
80% Water
10% Anstellgut