It has fine aroma and enough strength to rise the bread 100% in fermentation and another 50% oven spring. With long fermantation the outcome is a bread with full aroma, not sour, big and glossy air bubles in crumb and very crunchy crust.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

40% Flour
48% Spring water
10% Durum wheat flour
2% Honey
20% Starter

Zutaten für die Auffrischung

100 flour 100 water and 40 mother dough. conserving in fridge and making 2 - 3 feedings per 12 hour before using. At last feeding using 20% durum and 80% bread flour and 2% honey in water ( 90% of all flour) abient temp.

Aufarbeitung

First mother made from durum wheat , wheat and rye flour with 100% filtered water. After 5 feeds turned to bread and durum flour. At last feed before using the starter adding a little of honey.

40% Flour 48% Spring water 10% Durum wheat flour 2% Honey 20% Starter

Ergebnis

focaccia

10% starter 100% flour (50% strong and 50% yellow from hard wheat bread flour) 2% salt 67% water and 3% ev olive oil.

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