완벽한 사워도우
나이
7년
색
원산지 Austria
맛과 풍미
혼합물
Unknown
액체(리퀴드)
밀가루
기타
Didi
2017 이후
Fascination for naturally leavened bread and problems with yeast based products
특징
Used flour is strictly Tipo 0 violet from Molino Murano. The sourdough is absolutely great for handkned (Rubaud method) open crumb breads (see #brotokolls Instagram Profile: @brotokoll). Avg. time until it triples is around 6 hours at 25 degrees. room temperature
맛과 풍미
레시피
시작하는 원료
- % 10
먹이재료
- 10% Starter
- 100% Flour
- 100% Water
1
The starter is used directly out of the fridge. Used water temperature for feeding is roughly 33 degrees Celsius. Flour is stored at room temperature (avg. 25 degrees). Water and starter are mixed, flour is added and the whole mass is put in a high bin which is covered with plastic wrap which has holes in order to let the sourdough breath. Feeding ratio: 1:10:10.
10% Starter
100% Flour
100% Water
작업방식
1
I took a a starter amount of 10% of a given sourdough (was a gift) and built my sourdough with it.
% 10
Result
Rosie, "Crazy bake", Raspberry temptation
from left to right - all loafs handkned via Rubaud method.
의견
It's a real pleasure working with "Didi" - his mild flavor makes really awesome bread