Roasted buckwheat recipe

Roasted buckwheat

Beograd-Batajnica, Serbia
지도에 표시
프린트

나이

8년
색

원산지 Serbia

맛과 풍미

아시아
Australia
남극 대륙
아프리카
유럽
북아메리카
남아메리카

사워도우 세계에서

  • 3003 sourdoughs
  • 111 countries
  • 2506 cities

혼합물

100%
액체(리퀴드) 밀가루 기타
Roasted buckwheat

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2017 이후

I wanted to see what wil happen wnen I bake it.

특징

Roasted,sweety and fermented taste of baked goods

맛과 풍미

Roasted buckwheat top shot
Roasted buckwheat jar shot
Roasted buckwheat front shot
Roasted buckwheat rising shot

레시피

시작하는 원료

  • 100% Roasted buckwheat flour
  • 300% Water
  • 4% Honey

먹이재료

1
. Feed it again with 100gr roasted buckwheat flour and 300ml water. Put it in a fridge and feed it again after 24 hours. Put it i n a fridge for 24 hours. Then sourdough is ready to use. dosage 20-30% on wheat flour.

작업방식

1
Add 100gr of roasted buckwheat flour,300ml water and 4gr honey. Let it rest on room temperature for 48 hours. Feed it again with 100gr roasted buckwheat flour and 300ml water. Put it in a fridge and feed it again after 24 hours. Put it i n a fridge for 24 hours. Then sourdough is ready to use. dosage 20-30% on wheat flour.
100% Roasted buckwheat flour 300% Water 4% Honey

Result

Bread

Open structure. Crusty crumb.
Roasted buckwheat Bread first overview
Roasted buckwheat Bread second overview
Roasted buckwheat Bread first slice
Roasted buckwheat Bread second slice

Preserve your sourdough for the future

Create your own Explore sourdough library

의견