Perfekter Sauerteig
Alter
4Jahre
Farbe
Ursprungsland Kroatien
Geschmack
und Aroma
Mischung
33%
66%
Flüssigkeit
Mehl
Weitere
Fagottino
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Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothekseit 2020
I decided to make my own sourdaught Because when we was in lockdown for covid-19 i can’t find yeast in shops
Charakteristische Eigenschaften
I Made my sourdaught on 24th march 2020 he is a Real warrior, i have a big problem to find a good flour at the beginning he Stay alive with all those weak flour that i find in Croatian shop. Now i know What he need just looking at him. We make the best bread ever togheter . He duble in 2 hours and triplicate in 3-4 hours
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 100g Flour
- 50g Water
Zutaten für die Auffrischung
- 100g Sourdaught
- 100g Flour
- 50g Water
1
Weighing the sourdaught, adding half of water , mix Well togheter then add the flour in the same amount of sourdaught . In winter i Wait one hour and then i put in the fridge, in summer i put in the fridge when i finish to refresh
100g Sourdaught
100g Flour
50g Water
Aufarbeitung
1
Very spongy when is ready to use with a Light Honey smell and Soft
100g Flour
50g Water
Ergebnis
Bread
For now i bake Only bread
