JaiVes pure white recipe

JaiVes pure white

Wevelgem, Belgium

혼합물

37%
62%
1%
액체(리퀴드) 밀가루 기타
JaiVes pure white

Preserve your sourdough for the future

Create your own Explore sourdough library

2018 이후

Fun of experimenting, looking for new ideas on the website ‘weekendbakery.com’ and the search for a digestible bread

특징

Strong rising capability, not too sour, however I will experiment in the future to find a starter/yeast that produces still less sour breads

맛과 풍미

레시피

시작하는 원료

  • 100% White flour
  • 30% Yoghurt
  • 30% Milk
  • 2% Salt

먹이재료

  • 25% Motherdough
  • 100% Wheat flour
  • 60% Water
  • 2% Salt
1
Mix 25 g of mother yeast with 100 g of pure white wheatflour, 60 g of water + 2 g salt
25% Motherdough 100% Wheat flour 60% Water 2% Salt

작업방식

1
Day 1: mix 100 g pure white weatflour, 30 g milk, 30 g yoghurt, 2 g salt Dag 2 - first refreshment: 50 g dag 1, 100 g white weatflour, 60 g water, 2 g salt Kept in glass covered bowl on room temperature After 6 refreshments was the yeast ready to use for baking
100% White flour 30% Yoghurt 30% Milk 2% Salt

Preserve your sourdough for the future

Create your own Explore sourdough library