혼합물

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액체(리퀴드) 밀가루 기타
Apollonius

Preserve your sourdough for the future

Create your own Explore sourdough library

2017 이후

The desire to eat good breads made by myself.

특징

In the first months of use it still did not have much force, but mainly in the last month it has developed a lot and has generated more structured loaves and doughs with greater capacity of water absorption.

맛과 풍미

Apollonius top shot
Apollonius jar shot
Apollonius front shot
Apollonius rising shot

레시피

시작하는 원료

  • 50g Whole wheat flour
  • 50g Mineral water

먹이재료

  • 50g Levain
  • 100g Whole wheat flour
  • 100g Mineral water
  • 1tbsp Whole wheat flour
1
I take the glass pot from the refrigerator, pick up the yeast and add more flour and water, letting it rest at room temperature for 8 hours until it wakes up.
50g Levain 100g Whole wheat flour 100g Mineral water
2
I reserve 50g of the yeast, add 1 spoon of flour, mix well and store it again in the glass jar in the refrigerator until the next use.
1tbsp Whole wheat flour

작업방식

1
I mix the ingredients in equal amounts, 50g each, every 24 hours for 1 week, leaving it to rest at room temperature covered by a dishcloth during the intervals. Then I put the new sourdough inside a glass jar and take to the refrigerator until the next feed.
50g Whole wheat flour 50g Mineral water

Result

Sourdough Noir

Bread with dark chocolate, dried fruit, and nuts.
Apollonius Sourdough Noir first overview
Apollonius Sourdough Noir second overview

Honey Wheat Bread

Apollonius Honey Wheat Bread first overview

Country Bread

Apollonius Country Bread first overview
Apollonius Country Bread second overview

Whole Wheat Bread

Apollonius Whole Wheat Bread first overview

Preserve your sourdough for the future

Create your own Explore sourdough library