Mimis recipe

Mimis

Florina, Greece
지도에 표시
프린트
완벽한 사워도우

나이

8년
색

원산지 Greece

맛과 풍미

아시아
Australia
남극 대륙
아프리카
유럽
북아메리카
남아메리카

사워도우 세계에서

  • 3005 sourdoughs
  • 112 countries
  • 2502 cities

혼합물

50%
50%
액체(리퀴드) 밀가루 기타
Mimis

Preserve your sourdough for the future

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2016 이후

I like it because I can make a big quantity of sourdough with a small quantity of starter The good thing want time to get ready like the wine,the cheese and of course the sourdough bread But when it’s done it have lovely aromas and taste

특징

It doubles its size in 4 hours It makes a lot of bobbles

맛과 풍미

Mimis top shot
Mimis jar shot
Mimis front shot
Mimis rising shot

레시피

시작하는 원료

  • 100% Flour
  • 100% Water

먹이재료

  • 100% Flour
  • 100% Water
1
Every day keep 100gr of starter fro the next feeding And I feed bread flour and water into (1-1-1) just for the amount I want to use for everyday’s baking And the temperature it depends on the weather If it’s summer I use cold water and if it’s winter I use warm water not more than 28 Celsius
100% Flour 100% Water

작업방식

1
Mix together flour and water If I want to make a rye starter I use rye flour If I want a starter with raisins taste I use the water if soaked raisins
100% Flour 100% Water

Result

Country bread

100% durum flour 30% sourdough 65% water 2% salt
Mimis Country bread first overview
Mimis Country bread second overview
Mimis Country bread first slice

Preserve your sourdough for the future

Create your own Explore sourdough library

의견