Alter
17Jahre
Farbe
Ursprungsland Brasilien
Geschmack
und Aroma
Mischung
100%
Flüssigkeit
Mehl
Weitere
Franz Gustav
Bewahren Sie Ihren Sauerteig für die Zukunft auf
Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothekseit 2007
First of all. I do this for hobby. In 2007 I was not satisfied with the flavor of the breads I made with commercial yeast. My origins are German and I never found bread like I eat in Germany here in Brazil. So I began to read everything I found about sourdough. Books, and the Internet helped me a lot with the apprentice curve. So I was already satisfied with my breads after a few month of baking.
Charakteristische Eigenschaften
Hard to tell this in words. It´s smells and taste a bit sour & sweet. There is an pleasant aroma of fresh milled wheat.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 50% Stone milled wheat flour
- 50% Unbleached wheat flour
- 80% Doubled filtered water
Zutaten für die Auffrischung
- 34% Sourdough
- 50% Stone milled wheat flour
- 50% Unbleached wheat flour
- 75% Double filtered water
1
discard 2/3
34% Sourdough
50% Stone milled wheat flour
50% Unbleached wheat flour
75% Double filtered water
Aufarbeitung
1
50% Stone milled wheat flour
50% Unbleached wheat flour
80% Doubled filtered water