Âge
11Ans
Couleur
Pays d'origine Russie
Taste
& Flavour
Mélange
47%
46%
6%
Liquide
Farine
Autres
Shmyak
Depuis 2013
Absolutely undigestible commerciasl bread in stores.
Caractéristiques
It's nice in aroma, not strong in acidity, in good balance between yeast and acidity. The sourdoug bread opens very good and the aroma is great, even if used only commercial allpurpuse flour. The starter does perfect work, after fermenting from 14 to 18 hours bread becomes like a newborn. It can be baked the same day, but ot would be two different loaves of bread.
Goût et saveur
Recette
Ingrédients de base
- 100% Water
- 70% Braed flour
- 30% Wholegrain flour
- 15% Starter
Ingrédients pour nourrir le levain
1
Méthode de travail
1
I take bread flour, wholegrain flour, water, levain and mix it well. First I measure water, then add sourdough, mix it well, then add all flour and stir well. Then I leave it for 16-18 hours. After that I add it to the autolyse dough. The lefoovers go to the fridge.
100% Water
70% Braed flour
30% Wholegrain flour
15% Starter