![Minea recipe](https://sourdoughquest.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_minea_jar.jpg?itok=uHs-49ja)
Masa madre perfecta
Mezcla
50%
50%
Líquida
Harina
Otros
Minea
desde 2018
Reading about sourdough in a magazine.
Características
Later.
gusto
![Minea jar shot](https://sourdoughquest.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_minea_jar.jpg?itok=uHs-49ja)
Receta
Ingredientes de partida
- 50% Water
- 50% White wheat flour
ingredientes de alimentación
- 50% Water
- 50% Wheat flour
1
Starter is in the fridge when not used. When using, I take it out of the fridge and feed it according to my baking and timing needs. Feeding ratios and frequencies are always based on needed acidity and bake time.
50% Water
50% Wheat flour
método de trabajo
1
This starter was made from white wheat flour and water with a 50/50 mixture. It was refed daily for six days and then every other day when it got active.
50% Water
50% White wheat flour
Result
Bread
Wholegrain wheat flour.
![Minea Bread first overview](https://sourdoughquest.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_minea_bread_entirely.jpg?itok=8EV2-HQk)