Âge
28Ans
Couleur
Pays d'origine Russie
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Gurmanika
Depuis 1996
It's professionall interest
Caractéristiques
This starter gives texture , long shelf-life, with storng roasted wheat notes, with a little bit acid after baking. This bread is baking on stone- oven. It's can help to give in finished goods more moistness and creamy colour for texture. If we use 50% of sourdough for chiabatta it gives country style bread imige.
Goût et saveur
Recette
Ingrédients de base
- % 50
- % 50
Ingrédients pour nourrir le levain
1
1st day wheat flour 450- 60%
water -40%.
Water stayed with 2.5-4 degrees temperature refresh with argentum tube, like liquid ice.
Next day put 40% of Durum flour, 60% of water with 40 degrees temperature.
Méthode de travail
1
Wheat flour Durum
% 50
2
Water
% 50
Result
All types of wheat bread
Chiabatta, baguette, loaf breads, sendwiches, rye-wheat breads, toast bread, burger buns, sweet buns.