Yaşı
4Yıllık
Rengi
Kaynak ülke Yunanistan
Lezzet
ve Tat
Karışım
50%
50%
Sıvı
Un
Diğer
quarantine
2020 'dan beri
I am 7th generation baker and this is my new sourdough starter
Özellikleri
It is soft, elastic, with moderate acidity in the nose and intense acidity in taste!
Lezzet ve Tat
Tarif
Başlangıç malzemeleri
- 50% Wholemeal Wheat Flour
- 50% Water
Besleme malzemeleri
- 50% Wholemeal Wheat Flour
- 50% Water
- 50% Durum wheat semolina flour
- 50% Water
- 60% Strong wheat bread flour
- 40% Water
1
I feed my sourdough for the first 4 days with this ingredients
50% Wholemeal Wheat Flour
50% Water
2
I feed my sourdough for the 5th and 6th days with this ingredients
50% Durum wheat semolina flour
50% Water
3
I feed my sourdough for the 7th and 8th days with this ingredients and I use it.
From there on I continue with the same procedure, I just place it in the fridge and feed it every 5 days
60% Strong wheat bread flour
40% Water
Çalışma yöntemi
1
50% Wholemeal Wheat Flour
50% Water
Result
Bread
