Silenca recipe

Silenca

Sils, Spain
지도에 표시
프린트

나이

7년
색

원산지 Spain

맛과 풍미

아시아
Australia
남극 대륙
아프리카
유럽
북아메리카
남아메리카

사워도우 세계에서

  • 3005 sourdoughs
  • 112 countries
  • 2502 cities

혼합물

63%
36%
액체(리퀴드) 밀가루 기타
Silenca

Preserve your sourdough for the future

Create your own Explore sourdough library

2017 이후

To create my own bread. My identity.

특징

Soft sourdough, a little acid, with touches of fruit.

맛과 풍미

Silenca top shot
Silenca jar shot
Silenca front shot
Silenca rising shot

레시피

시작하는 원료

  • 500g Water
  • 25g Apple skin
  • 500g Water microorganisms
  • 500g Durum wheat.
  • 1000g Sourdoguh base
  • 500g Water
  • 500g Durum wheat
  • 1000g Sourdough base
  • 1000g Water
  • 1000g Durum wheat
  • 2000g Sourdough base
  • 2000g Water
  • 2000g Durum wheat
  • 3000g Sourdough base
  • 3000g Water
  • 3000g Durum wheat
  • 5000g Sourdough base
  • 10000g Water
  • 10000g Durum wheat

먹이재료

  • 5000g Sourdough
  • 15000g Water
  • 15000g Durum wheat
1
Mix all the ingredients and ferment during 5 to 8 hours at 28ºC. Put it during 6 hours on the fridge before use.
5000g Sourdough 15000g Water 15000g Durum wheat

작업방식

1
Mix water with apple skin during 24 hours
500g Water 25g Apple skin
2
Mix water with apple skin microorganisms and durum wheat. Ferment during 24 hours at 30ºC.
500g Water microorganisms 500g Durum wheat.
3
Add durum wheat and water to sourdough base and mix. Ferment during 24hours at 30ºC.
1000g Sourdoguh base 500g Water 500g Durum wheat
4
Remove half of the sourdough base, add water and durum wheat. Ferment during 24 hours at 30ºC.
1000g Sourdough base 1000g Water 1000g Durum wheat
5
Remove part of the sourdough base, add water and durum wheat. Ferment during 24 hours at 30ºC.
2000g Sourdough base 2000g Water 2000g Durum wheat
6
Remove half of the sourdough base, add water and durum wheat. Ferment during 16 hours at 30ºC. Rest on the fridge at 10ºC.
3000g Sourdough base 3000g Water 3000g Durum wheat
7
Mix all the ingredients and ferment during 12 hours at 30ºC, rest on the fridge at 10ºC during a week.
5000g Sourdough base 10000g Water 10000g Durum wheat

Result

Damm Bread

Bread mixed with Estrella Damm beer, fermented during 18 hours in the fridge.
Silenca Damm Bread first overview

Preserve your sourdough for the future

Create your own Explore sourdough library

의견

Ricard Fernandez

I want to bring with all of you my durum wheat sourdough. Try to make a beer bread, or some special bread to make your sandwich.