идеальная закваска
Возраст
6года
цвет
Страна происхождения Финляндия
Taste
& Flavour
Смесь
50%
50%
жидкость
муку
Другой
Minea
С 2018
Reading about sourdough in a magazine.
Характеристики
Later.
Вкус и аромат
Рецептура
Ингредиенты для стартера
- 50% Water
- 50% White wheat flour
Ингредиенты для обновления
- 50% Water
- 50% Wheat flour
1
Starter is in the fridge when not used. When using, I take it out of the fridge and feed it according to my baking and timing needs. Feeding ratios and frequencies are always based on needed acidity and bake time.
50% Water
50% Wheat flour
Метод работы
1
This starter was made from white wheat flour and water with a 50/50 mixture. It was refed daily for six days and then every other day when it got active.
50% Water
50% White wheat flour
Result
Bread
Wholegrain wheat flour.
