Âge
11Ans
Couleur
Pays d'origine l'Espagne
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Perla
Depuis 2014
I have worked with doughs for a long period of time when I decided to use the sourdough to try something different.
Caractéristiques
The starter works really well by using the fridge as well as out of it. The daily activation lasts around 3 hours. This type of Barbilla wheat is really good because it has a 15% of protein. Thank to this protein we can obtain very slowly fermentation getting fantastic results0
Goût et saveur
Recette
Ingrédients de base
- 50% Water
- 50% Flour
Ingrédients pour nourrir le levain
1
I feed it daily and it is in the fridge at 6 degrees
Méthode de travail
1
50 % flour
50 % water
Bran, flour, from Barbilla. Wheat.
50% Water
50% Flour
Result
Doughnuts
I had a family recipe and I changed the yeast percentage by th sourdough.
