혼합물

50%
50%
액체(리퀴드) 밀가루 기타
quarantine

Preserve your sourdough for the future

Create your own Explore sourdough library

2020 이후

I am 7th generation baker and this is my new sourdough starter

특징

It is soft, elastic, with moderate acidity in the nose and intense acidity in taste!

맛과 풍미

quarantine jar shot

레시피

시작하는 원료

  • 50% Wholemeal Wheat Flour
  • 50% Water

먹이재료

  • 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

작업방식

1
50% Wholemeal Wheat Flour 50% Water

Result

Bread

quarantine Bread first overview
quarantine Bread second overview

Preserve your sourdough for the future

Create your own Explore sourdough library