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Mélange
50%
50%
Liquide
Farine
Autres
Albert
Depuis 2017
Lack of quality breads. After reading about a few people baking their own breads, I decided to give it a try as I wasn't happy with the quality of bread available in my area. After a few failed attempts, I have created my own starter and came up with a recipe that I am happy with.
Caractéristiques
Strong, perseverent, moody, bubbly.
Goût et saveur
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Recette
Ingrédients de base
- 100g Rye
- 100g Wholemeal
- 200ml Water
Ingrédients pour nourrir le levain
1
After removing it from the fridge, I feed it with 50 g of white flour and 30 ml of water. Leave it at room temperature for 24 hours and feed it again with the same amounts as before. I wait between 4-6 hours (depending on room temperature) before using it.
Méthode de travail
1
All mixed together and left outside for 24 hours. Half of it discarded and replaced with equal quantities of flour and water for 8 more days until fully active.
Currently, it lives in the fridge and I feed it every 4-5 days depending on how often I bake.
100g Rye
100g Wholemeal
200ml Water
Result
Bread
280 g water
40 g starter
500 g flour (400 g strong white + 100 g whole wheat)
12 g salt
Fold it every 30 minutes
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