Âge
8Ans
Couleur
Pays d'origine Brésil
Taste
& Flavour
Mélange
66%
33%
Liquide
Farine
Autres
Rebel
Depuis 2016
I had recently traveled to Chile, a country with a strong tradition of DIY and homemade food. In a few hotels I stayed in there, I ate delicious bread that I still dream about it. It was my experience and memories that made me take the leap to sourdough.
Caractéristiques
Rebel is a strong guy, because of the testing of its limits and days of mistreating. It's a reliable partner capable of great rise, subtle sour flavor when using rye or whole wheat flour and slightly sweet flavor when using wheat flour. It also likes to misbehave from times to time, but nothing like a good feed to get back to track.
Goût et saveur
Recette
Ingrédients de base
- 30g Water
- 15g Flour
Ingrédients pour nourrir le levain
- 33% Water
- 33% Starter
- 33% Flour
1
I take out a small portion of the starter and then feed it following the 1:1:1 proportion. I leave it at room temperature until it's doubled and then I feed it again and wait again until it's doubled before using in a recipe.
The remaining starter go back to the fridge. If it's low, I feed it before putting in the fridge.
33% Water
33% Starter
33% Flour
Méthode de travail
1
Started with 30g of water and 15g of flour. And then I started feeding in a way that the end result (the final starter) would be 100% hydration.
30g Water
15g Flour