나이
7년
색
원산지 Belgium
맛과 풍미
혼합물
100%
액체(리퀴드)
밀가루
기타
Isabelle
2017 이후
Started with yeast bread, but wanted to take it to the next level and go as clean as possible
특징
Medium sour in slow fermentation. Not sour for hybrid bread. Great with walnut bread.
맛과 풍미
레시피
시작하는 원료
- 25% Wholegrain bio wheat flour
- 50% Water
- 25% Wholegrain bio rye flour
먹이재료
1
Depending on baking activity I make less or more levain. Always with 50% mother dough of the flour weight (ex 50g MD + 100g flour + 100g water)
작업방식
1
Sourdough starter born on december 15, 2017. Made with wholegrain bio wheat flour from De Kloostermolen in Haacht. 100% hydration.
25% Wholegrain bio wheat flour
50% Water
25% Wholegrain bio rye flour
의견
None
None