Idade
4anos
Cor
País de origem Grécia
Taste
& Flavour
Mistura
50%
50%
Líquido
Farinha
Outro
quarantine
desde 2020
I am 7th generation baker and this is my new sourdough starter
Características
It is soft, elastic, with moderate acidity in the nose and intense acidity in taste!
Sabor
Receita
Ingredientes iniciais
- 50% Wholemeal Wheat Flour
- 50% Water
Ingredientes para alimentar
- 50% Wholemeal Wheat Flour
- 50% Water
- 50% Durum wheat semolina flour
- 50% Water
- 60% Strong wheat bread flour
- 40% Water
1
I feed my sourdough for the first 4 days with this ingredients
50% Wholemeal Wheat Flour
50% Water
2
I feed my sourdough for the 5th and 6th days with this ingredients
50% Durum wheat semolina flour
50% Water
3
I feed my sourdough for the 7th and 8th days with this ingredients and I use it.
From there on I continue with the same procedure, I just place it in the fridge and feed it every 5 days
60% Strong wheat bread flour
40% Water
Método de trabalho
1
50% Wholemeal Wheat Flour
50% Water
Result
Bread
