完美的酸面团
年龄
7年
颜色
原产国 Austria
Taste
& Flavour
混合物
Unknown
流体
粉
其他
Didi
自2017以来
Fascination for naturally leavened bread and problems with yeast based products
特性
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
味道
配方
起始配料
- % 10
喂养配料
- 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
制作方法
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.
评论
It's a real pleasure working with "Didi" - his mild flavor makes really awesome bread