Età
12Anni
Colore
Paese di origine Polonia
Taste
& Flavour
Miscela
Unknown
Liquido
Farina
Altro
Wheat sourdough/Zakwas pszenny levain "Piskorek"
dal 2013
Passion of making traditional french baguettes.
Caratteristiche
It is a very specific, traditional french "levain" that we use for our wheat baked goods.
Sapore e aroma
Ricetta
Ingredienti di partenza
Ingredienti per il rinfresco
1
Every 24 h we feed our wheat sourdough with flour and water in combination of: 20-25% of sourdough starter and the rest 50/50 wheat flour and water (35-40°C).
Metodo di lavorazione
1
In the first step we mix whole grain rye flour, water (35°C) and honey.
2
AFTER 24 HOURS: We add wheat flour and water (25°C).
3
AFTER 12 HOURS: We add wheat flour and water (25°C).
4
AFTER 12 HOURS: We add wheat flour and water (25°C).
5
AFTER 8 HOURS: We add wheat flour and water (25°C).
Result
Bagietka francuska/French baguette
