Wheat sourdough/Zakwas pszenny levain "Piskorek" recipe

Wheat sourdough/Zakwas pszenny levain "Piskorek"

Nowa Wieś, Polonya

Karışım

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Wheat sourdough/Zakwas pszenny levain "Piskorek"

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2013 'dan beri

Passion of making traditional french baguettes.

Özellikleri

It is a very specific, traditional french "levain" that we use for our wheat baked goods.

Lezzet ve Tat

Wheat sourdough/Zakwas pszenny levain "Piskorek" top shot
Wheat sourdough/Zakwas pszenny levain "Piskorek" jar shot

Tarif

Başlangıç malzemeleri

Besleme malzemeleri

1
Every 24 h we feed our wheat sourdough with flour and water in combination of: 20-25% of sourdough starter and the rest 50/50 wheat flour and water (35-40°C).

Çalışma yöntemi

1
In the first step we mix whole grain rye flour, water (35°C) and honey.
2
AFTER 24 HOURS: We add wheat flour and water (25°C).
3
AFTER 12 HOURS: We add wheat flour and water (25°C).
4
AFTER 12 HOURS: We add wheat flour and water (25°C).
5
AFTER 8 HOURS: We add wheat flour and water (25°C).

Result

Bagietka francuska/French baguette

Wheat sourdough/Zakwas pszenny levain "Piskorek" Bagietka francuska/French baguette first overview
Wheat sourdough/Zakwas pszenny levain "Piskorek" Bagietka francuska/French baguette second overview

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