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Polar Bear

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С 2012

Only industrial bread available in Thailand made with high sugar and low nutrition. Also my daughter needed to do a school science project, she wanted to do polar bears but as a chef I felt documenting the creation of a levain was more interesting and something I could help with. So the name Polar Bear was given to our starter . We don't have a great selection of local flours but that's ok.

Характеристики

They are a hungry colony . The smell is acidic compared to some of my younger starters. It's age seems to mean that it consumes the fuel faster. Occasionally they need a hit of wholewheat to satisfy them

Вкус и аромат

Рецептура

Ингредиенты для стартера

  • 50g Water
  • 15g Strong bread flour
  • 15g Rye flour
  • 2tsp Thai raisins
  • 2tsp Local live yoghurt
  • 50g Water
  • 15g Rye
  • 15g Bread flour
  • 100g Water
  • 30g Rye
  • 30g Bread flour
  • 100g Water
  • 125g Bread flour
  • 100g Water
  • 125g Bread flour

Ингредиенты для обновления

1
I only maintain about 20g starter and rebuild to bake. I feed x3 per day for 2 days. Discarding between feeds. I feed more at night.

Метод работы

1
all ingredients were mixed in 2012, left for 24 hours . My room temperature is 28c
50g Water 15g Strong bread flour 15g Rye flour 2tsp Thai raisins 2tsp Local live yoghurt
2
after 24 hours feed with more flours and water mixing well
50g Water 15g Rye 15g Bread flour
3
after 24 hours feed with more flours and water mixing well
100g Water 30g Rye 30g Bread flour
4
after 24 hours discard the raisins and 3/4 of the young ferment add fresh ingredients mixing well
100g Water 125g Bread flour
5
after 24 hours discard the raisins and 3/4 of the young ferment add fresh ingredients mixing well
100g Water 125g Bread flour

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