Niavel recipe

Niavel

Edmonton, Canada
지도에 표시
프린트

나이

22년
색

원산지 Canada

맛과 풍미

아시아
Australia
남극 대륙
아프리카
유럽
북아메리카
남아메리카

사워도우 세계에서

  • 3005 sourdoughs
  • 112 countries
  • 2502 cities

혼합물

59%
41%
액체(리퀴드) 밀가루 기타
Niavel

Preserve your sourdough for the future

Create your own Explore sourdough library

2002 이후

Started to teach about sourdough.

특징

Vibrant and aromatic

맛과 풍미

Niavel top shot
Niavel jar shot
Niavel front shot
Niavel rising shot

레시피

시작하는 원료

  • 100% Flour
  • 100% Water
  • 40% Liquid levain

먹이재료

1
Keep 40g of Levain add 100g of flour and water

작업방식

1
Liquid Levain
100% Flour 100% Water 40% Liquid levain

Result

Sour Dough Baguettes and Bread

Nice acidity, with a full bake.
Niavel Sour Dough Baguettes and Bread first overview
Niavel Sour Dough Baguettes and Bread second overview
Niavel Sour Dough Baguettes and Bread first slice
Niavel Sour Dough Baguettes and Bread second slice

Preserve your sourdough for the future

Create your own Explore sourdough library

의견

Alan Dumonceaux

We use great Canadaian Wheat from the prairies of Western Canada, known for its high quality and high quantity protein. We use a winter wheat for our sourdough.

Alan Dumonceaux

Please read an article on the resiliency of sour dough part 1 at http://magazine.bakersjournal.com/publication/?i=380917#{"issue_id":380917,"page":22}
Part 2 at http://magazine.bakersjournal.com/publication/?i=387291#{"issue_id":387291,"page":22}