Âge
7Ans
Couleur
Pays d'origine Bulgarie
Taste
& Flavour
Mélange
33%
33%
33%
Liquide
Farine
Autres
Tatarski
Depuis 2017
I friend of mine once brought a homemade sourdough bread and it was a whole different world, than what I was used to. So after I failed many times (or so I thought) I decided that this is interesting and I should pursue this more to find out everything about it. It became my hobby and now it's my profession.
Caractéristiques
So, at the end of last year, I left it on purpose to see what will happen at room temperature. It overproofed of course, but after 6 months at ~18-19 C in the winter and 21-22 C in the summer , and after few feedings it rose and developed beautifully. It is strong!
Goût et saveur
Recette
Ingrédients de base
- 100% Alow extr.
- 100% Water
- 100% Starter
Ingrédients pour nourrir le levain
- 100% Flour
- 60% Water
- 100% Starter
1
Depending on the purpose of usage I am using different stiffness of sourdough. 100% for batters, cakes etc., more liquid-like doughs, and about 60% hydr. for stiffer doughs like bread, croiss.. etc.
100% Flour
60% Water
100% Starter
Méthode de travail
1
I just put flour and water together, discard one part on the next day (and every time I see that it has "matured, if I can say that almost, at this stage) of feeding and feed.
100% Alow extr.
100% Water
100% Starter
Result
Croissants
I have made more than croissants, but they seem the most intriguing for now.