Mükemmel Ekşi Maya
Yaşı
7Yıllık
Rengi
Kaynak ülke Avusturya
Lezzet
ve Tat
Karışım
Bilinmeyen
Sıvı
Un
Diğer
Didi
2017 'dan beri
Fascination for naturally leavened bread and problems with yeast based products
Özellikleri
Used flour is strictly Tipo 0 violet from Molino Murano. The sourdough is absolutely great for handkned (Rubaud method) open crumb breads (see #brotokolls Instagram Profile: @brotokoll). Avg. time until it triples is around 6 hours at 25 degrees. room temperature
Lezzet ve Tat
Tarif
Başlangıç malzemeleri
- % 10
Besleme malzemeleri
- 10% Starter
- 100% Flour
- 100% Water
1
The starter is used directly out of the fridge. Used water temperature for feeding is roughly 33 degrees Celsius. Flour is stored at room temperature (avg. 25 degrees). Water and starter are mixed, flour is added and the whole mass is put in a high bin which is covered with plastic wrap which has holes in order to let the sourdough breath. Feeding ratio: 1:10:10.
10% Starter
100% Flour
100% Water
Çalışma yöntemi
1
I took a a starter amount of 10% of a given sourdough (was a gift) and built my sourdough with it.
% 10
Result
Rosie, "Crazy bake", Raspberry temptation
from left to right - all loafs handkned via Rubaud method.
Yorumlar
It's a real pleasure working with "Didi" - his mild flavor makes really awesome bread