Sans nom recipe

Sans nom

Toronto, Canada
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Age

17Years
Color

Country of origin Canada

Taste
& Flavour

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Sourdough
in the world

  • 3005 sourdoughs
  • 112 countries
  • 2502 cities

Mixture

56%
44%
Liquid Flour Other
Sans nom

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Since 2007

Flavor!

Characteristics

Wheaty, hints of hazelnuts, autumn dried fruits, cinnamon, allspice, cloves & persimmon.

Taste & flavour

Recipe

Starting ingredients

  • 100% All purpose flour
  • 125% Water

Feeding ingredients

  • 100% All purpose flour
  • 125% Water
1
Calculate quantity. E.g. I need 5kg of ripe levain for bread production. 5000g/225 x 100= 2.222 (flour). 5000g/225x125=2.778water.Add water to "mother bucket" & mix to loosen previous mature levain. Add flour in handfuls & mix by hand to achieve a loose mixture similar to pancake batter. Ferment at room temperature for 90 minutes. Cover & refrigerate.
100% All purpose flour 125% Water

Working method

1
Liquid levain composed of unbleached, untreated all purpose wheat flour and water.
100% All purpose flour 125% Water

Result

Croissant

AP flour 75% Pastry flour 25% Milk, Butter, Sugar, Salt, Malt, Instant yeast,. Liquid levain. Butter plaque

Preserve your sourdough for the future

Create your own Explore sourdough library

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