혼합물

31%
45%
24%
액체(리퀴드) 밀가루 기타
Chubaka

Preserve your sourdough for the future

Create your own Explore sourdough library

2012 이후

특징

Lactic.....sweet taste...good result in liquid but also when I use it stif

맛과 풍미

Chubaka top shot

레시피

시작하는 원료

  • 500g Rye flour t170
  • 650g Water 40°
  • 20g Honey
  • 1000g Flour t65
  • 150g Water
  • 1170g Chef
  • 1000g Flour t65
  • 500g Water
  • 1000g From step 2
  • 1000g Flour t65
  • 500g Undefined
  • 1000g From step 3
  • 2000g Flour t65
  • 1000g Water
  • 1000g From step 4

먹이재료

  • 300g From step 5
  • 1kg Flour t65
  • 1kg Water
1
300 g starter 1kg flour 1kg water
300g From step 5 1kg Flour t65 1kg Water

작업방식

1
Let 24h at 30°
500g Rye flour t170 650g Water 40° 20g Honey
2
First refresh then let stay 24h at 30°
1000g Flour t65 150g Water 1170g Chef
3
2nd refresh and let stay 24h at 30°
1000g Flour t65 500g Water 1000g From step 2
4
3d refresh and let stay 24h at 30°
1000g Flour t65 500g Undefined 1000g From step 3
5
"Levain de tout point"
2000g Flour t65 1000g Water 1000g From step 4
6
At this point You can use it but you have not so many acidity. You need to refresh it about 15 days with 300 gr starter for 1kg flour

Result

Chubaka  first overview
Chubaka  second overview
Chubaka  first slice
Chubaka  second slice

Preserve your sourdough for the future

Create your own Explore sourdough library