Âge
6Ans
Couleur
Pays d'origine les Émirats arabes unis
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Melchior
Depuis 2018
Healthy baking, taste, flavours
Caractéristiques
I am making type of 'levain' which is not sour, my bread is proofed overnight in fridge and only bulk ferment for 4 hours, bench for another 2 hours, maintaining below 8 hours of above 20C fermenting to prevent sourness. Despite sourness is what make sourdough, but most 'Pain au Levain' is not sour from where I am
Goût et saveur
Recette
Ingrédients de base
- 100% Rye flour
- 100% Water
Ingrédients pour nourrir le levain
1
If I will not bake, i throw out half and feed 1:2:2 ration, and store Melchior in the fridge (it stayed up to 1-2 weeks)
If i will be baking, i will use whatever amount I need, then feed the remaining 1:1:1 ratio.
Méthode de travail
1
Mix up:
50g of organic Rye flour (Doves Farm)
50g of water (Dubai's Masafi bottled water)
100% Rye flour
100% Water
Marcin Pawlikowski "MUKA"Result
Bread
Bread loaf, part made from AP, Bread flour, Rye, Spelt
