나이
7년
색
원산지 Hungary
맛과 풍미
혼합물
44%
45%
11%
액체(리퀴드)
밀가루
기타
Mediterranean sourdough
2017 이후
특징
It rises the dough quicker than my other sourdoughs made at room temperature. The oven rise is higher. The taste of the bread is very delicious. It's a little different.
맛과 풍미
레시피
시작하는 원료
- 7g Bran
- 28g Hop tea
- 7g Flour
- 7g Flour
- 7g Flour
- 7g Flour
먹이재료
1
The sourdough is ready now. I fed it 2 times at ratio 1:1:1. Now it's strong enough for baking bread. After feeding I wait to rise to it's max. height at room temperature and put it in the refrigerator until the next bread baking.
작업방식
1
It starts with mixing bran and hop tea, and is then fed with white wheat flour and water. t=35˚C in water bath
7g Bran
28g Hop tea
2
1st feeding after 24 hours with all purpose wheat flour, no liquid added. t=35˚C in water bath
7g Flour
3
2nd feeding after 6 hours with all purpose wheat flour, no liquid added. t=35˚C in water bath
7g Flour
4
3. feeding after 6 hours with all purpose wheat flour, no liquid added. t=35˚C in water bath
7g Flour
5
4. feeding after 6 hours with all purpose wheat flour, no liquid added. t=35˚C in water bath
7g Flour
Result
White wheat bread
I've baked only bread using this sourdough so far.
