Levain parfait
Âge
8Ans
Couleur
Pays d'origine Canada
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Snoop
Depuis 2016
Want to try and We liked the taste of sourdough bread
Caractéristiques
It is sometimes very capricious.
Goût et saveur
Recette
Ingrédients de base
- 50g Unbleached bread flour
- 50g Whole wheat flour
- 100g Water
Ingrédients pour nourrir le levain
- 50g Unbleached bread flour
- 50g Whole wheat flour
- 100g Water
- 20g Mature sourdough
1
Mix 50 grams of unbleached wheat flour and 50 grams of whole wheat flour with 100 grams of water in a glass pot. Achieve the consistency of a thick batter with no lumps.
50g Unbleached bread flour
50g Whole wheat flour
100g Water
20g Mature sourdough
Méthode de travail
1
Mix 50 grams of unbleached wheat flour and 50 grams of whole wheat flour with 100 grams of water in a glass pot. Achieve the consistency of a thick batter with no lumps.
Cover partially (the batter should be in contact with the ambient air) and place in a cool, shaded spot for 2 to 3 days.
50g Unbleached bread flour
50g Whole wheat flour
100g Water
Result
Five-grain Bread
That a bread I made often.
