완벽한 사워도우

혼합물

Unknown
액체(리퀴드) 밀가루 기타
Mishka

Preserve your sourdough for the future

Create your own Explore sourdough library

2016 이후

Once I've tried sourdough bread in restaurant and I like it so much.That was a reason to start doing my own sourdough.

특징

He loves warm water, rye and be feeded every day in the same time. He grows double in 6-8- hours.

맛과 풍미

Mishka top shot
Mishka jar shot
Mishka front shot
Mishka rising shot

레시피

시작하는 원료

  • % 50 rye and white flour
  • % 50 filtered water

먹이재료

  • % 100 flour
  • % 100 filtered water
1
Add 75g flour + 75g water + 45g starter.
% 100 flour
2
Second day remove 150g and feed him again same way.
% 100 filtered water

작업방식

1
50% rye + 50% white flour
% 50 rye and white flour
2
sometimes changing of hydration but usually 90-100%
% 50 filtered water

Result

Bread

150g sourdough 310g warm water 450g flour 10g salt ---- 45 min autolyze 3 h s&f 15h cold ferm. Bake in DO 250C
Mishka Bread first overview
Mishka Bread second overview
Mishka Bread first slice

Preserve your sourdough for the future

Create your own Explore sourdough library