Mistura

47%
46%
6%
Líquido Farinha Outro
Shmyak

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desde 2013

Absolutely undigestible commerciasl bread in stores.

Características

It's nice in aroma, not strong in acidity, in good balance between yeast and acidity. The sourdoug bread opens very good and the aroma is great, even if used only commercial allpurpuse flour. The starter does perfect work, after fermenting from 14 to 18 hours bread becomes like a newborn. It can be baked the same day, but ot would be two different loaves of bread.

Sabor

Receita

Ingredientes iniciais

  • 100% Water
  • 70% Braed flour
  • 30% Wholegrain flour
  • 15% Starter

Ingredientes para alimentar

1

Método de trabalho

1
I take bread flour, wholegrain flour, water, levain and mix it well. First I measure water, then add sourdough, mix it well, then add all flour and stir well. Then I leave it for 16-18 hours. After that I add it to the autolyse dough. The lefoovers go to the fridge.
100% Water 70% Braed flour 30% Wholegrain flour 15% Starter

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library