Lievito madre perfetto
Età
13Anni
Colore
Paese di origine Stati Uniti d'America
Taste
& Flavour
Miscela
66%
33%
Liquido
Farina
Altro
Cambio
dal 2011
Back to basics... And understanding the basics and changes you can make to make a difference
Caratteristiche
As it changes everytime (and I want to because I play around with it!), it is never the same. Once it is very alcoholic (accelerated feeding!), then it is very acidic (stiff and cold), ... never the same... Cambio
Sapore e aroma
Ricetta
Ingredienti di partenza
- 5g Wheat flour
- 5g Water
- 5g Starter(dried)
Ingredienti per il rinfresco
- 100g Starter
- 250g Wheat flour
- 250g Water
1
Mainly mixing with a Danish whisk the starter leftover with water, afterwards add flour as needed
100g Starter
250g Wheat flour
250g Water
Metodo di lavorazione
1
My sourdough changes every time I refresh it but I don't mind! Sometimes stiff, sometimes liquid... One week with rye flour, the other week with wholewheat, ...
5g Wheat flour
5g Water
5g Starter(dried)
Result
Edison Wheat Bread
Made with 20% Cambio, 50% white flour, 50% homemilled Edison wheat, hydration 75%, 2.4% salt
2 hr bulk, 4 hr final
