나이
3년
색
원산지 United States
맛과 풍미
혼합물
50%
50%
액체(리퀴드)
밀가루
기타
Стёпа
2021 이후
Graduating from yeast breads I used to make in a bread machine and after my homebrewing beer days were over
특징
Average tanginess on most sourdoughs - simple 20% whole wheat, 80% bread flour recipes. Average open crumb. Starter is fed 3 times before used in a recipe, usually with 20% innoculation
맛과 풍미
레시피
시작하는 원료
- 50% Whole wheat
- 50% Water
먹이재료
1
1. Discard everything but 5-10g, feed 1:5 ratio
작업방식
1
Grown in Centennial, CO, USA. Fed with 100% whole wheat
50% Whole wheat
50% Water
Result
Bread!
20% whole wheat, 20% innoculation
