Âge
7Ans
Couleur
Pays d'origine l'Espagne
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
veganda
Depuis 2017
i think its the number one buzz word for bread making.. isn't it? so i think everyone is curious.
Caractéristiques
I am not sure how unique my starter is, but I do talk to it. Hey, its alive, so why not!! and it has a name!! I use my starter in many breads, not just a typical sour dough.. i use it in bolles, baguettes, etc.
Goût et saveur
Recette
Ingrédients de base
- 50% Rye flour
- 50% Water
- 50% Sbf
- 50% Water
- 50% Sbf
- 50% Water
- 50% Sbf
- 50% Water
- 50% Sbf
- 50% Water
Ingrédients pour nourrir le levain
- 60% Flour
- 40% Water
1
if I am not using the starter I will remove a portion of it and then add flour and water, but most likely this is not the case so I will add flour and water and remove what I need for the bread.
60% Flour
40% Water
Méthode de travail
1
My starter was made with love and continues to be loved daily. It is a rye blend starter, which is refreshed with swbf). The one i keep in my home is refreshed weekly and in the bakery, daily.
50% Rye flour
50% Water
2
after 24 hours remove 50% and then refresh
50% Sbf
50% Water
3
after 24 hours remove 50% and then refresh
50% Sbf
50% Water
4
after 24 hours remove 50% and then refresh
50% Sbf
50% Water
5
after 12 hours remove 50% and then refresh
50% Sbf
50% Water
6
same as day 4
7
same as day 5
Result
everything
