Возраст
11года
цвет
Страна происхождения Россия
Taste
& Flavour
Смесь
47%
46%
6%
жидкость
муку
Другой
Shmyak
С 2013
Absolutely undigestible commerciasl bread in stores.
Характеристики
It's nice in aroma, not strong in acidity, in good balance between yeast and acidity. The sourdoug bread opens very good and the aroma is great, even if used only commercial allpurpuse flour. The starter does perfect work, after fermenting from 14 to 18 hours bread becomes like a newborn. It can be baked the same day, but ot would be two different loaves of bread.
Вкус и аромат
Рецептура
Ингредиенты для стартера
- 100% Water
- 70% Braed flour
- 30% Wholegrain flour
- 15% Starter
Ингредиенты для обновления
1
Метод работы
1
I take bread flour, wholegrain flour, water, levain and mix it well. First I measure water, then add sourdough, mix it well, then add all flour and stir well. Then I leave it for 16-18 hours. After that I add it to the autolyse dough. The lefoovers go to the fridge.
100% Water
70% Braed flour
30% Wholegrain flour
15% Starter