Levain parfait
Âge
8Ans
Couleur
Pays d'origine Grèce
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Mimis
Depuis 2016
I like it because I can make a big quantity of sourdough with a small quantity of starter The good thing want time to get ready like the wine,the cheese and of course the sourdough bread But when it’s done it have lovely aromas and taste
Caractéristiques
It doubles its size in 4 hours It makes a lot of bobbles
Goût et saveur
Recette
Ingrédients de base
- 100% Flour
- 100% Water
Ingrédients pour nourrir le levain
- 100% Flour
- 100% Water
1
Every day keep 100gr of starter fro the next feeding
And I feed bread flour and water into (1-1-1) just for the amount I want to use for everyday’s baking
And the temperature it depends on the weather
If it’s summer I use cold water and if it’s winter I use warm water not more than 28 Celsius
100% Flour
100% Water
Méthode de travail
1
Mix together flour and water
If I want to make a rye starter I use rye flour
If I want a starter with raisins taste I use the water if soaked raisins
100% Flour
100% Water
Result
Country bread
100% durum flour
30% sourdough
65% water
2% salt
Commentaires
Love my sourdough
Love the feeling of it
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