Massa mãe perfeita
Idade
8anos
Cor
País de origem Indonésia
Taste
& Flavour
Mistura
75%
25%
Líquido
Farinha
Outro
Bunda
desde 2016
My hobby, interest and passion for baking got me started to make my own starter, because I use to work as a pastry chef before and sourdough baking got me really hooked that time and it's a way of meditationand relaxation for me
Características
My sourdough it doesn't have too much acidic flavor, but it has nice aromatic and tangy aroma. However the results of the baking using my sourdough it's been always a pleasure experience. It has nice crumb interior, really good oven spring with a nice ear on it and nice caramelization
Sabor
Receita
Ingredientes iniciais
- 100g 1. whole wheat flour
- 100g 2. high gluten white flour
- 200g 3. water (non chlorine)
- % Mix till combined and let it rest for 12 hours (covered)
Ingredientes para alimentar
- 100g Water
- 50g Whole wheat flour
- 50g Strong white flour
1
Discard 200 grams of the sourdough and feed with 100 grams water
50 grams Wholewheat flour
50 grams Strong white flour
Let it coveres and rest for 12 hours
100g Water
50g Whole wheat flour
50g Strong white flour
Método de trabalho
1
1. 100 gr Whole wheat flour
2. 100 gr White flour
3. 200 gr Water
Mix all the ingredients till combined and stored in room temperature (30° C) and let it rest for 12 hours
100g 1. whole wheat flour
100g 2. high gluten white flour
200g 3. water (non chlorine)
% Mix till combined and let it rest for 12 hours (covered)
Result
Viennoiseries
I use my starter in higher hydration (more liquid) to make croissant, I use 20% liquid starter for the croissant
