Età
4Anni
Colore
Paese di origine Grecia
Taste
& Flavour
Miscela
50%
50%
Liquido
Farina
Altro
quarantine
dal 2020
I am 7th generation baker and this is my new sourdough starter
Caratteristiche
It is soft, elastic, with moderate acidity in the nose and intense acidity in taste!
Sapore e aroma
Ricetta
Ingredienti di partenza
- 50% Wholemeal Wheat Flour
- 50% Water
Ingredienti per il rinfresco
- 50% Wholemeal Wheat Flour
- 50% Water
- 50% Durum wheat semolina flour
- 50% Water
- 60% Strong wheat bread flour
- 40% Water
1
I feed my sourdough for the first 4 days with this ingredients
50% Wholemeal Wheat Flour
50% Water
2
I feed my sourdough for the 5th and 6th days with this ingredients
50% Durum wheat semolina flour
50% Water
3
I feed my sourdough for the 7th and 8th days with this ingredients and I use it.
From there on I continue with the same procedure, I just place it in the fridge and feed it every 5 days
60% Strong wheat bread flour
40% Water
Metodo di lavorazione
1
50% Wholemeal Wheat Flour
50% Water
Result
Bread
