Возраст
неизвестный год
цвет
Страна происхождения Бразилия
Taste
& Flavour
Смесь
50%
50%
жидкость
муку
Другой
3rd daughter
С Unknown
I bake sourdough for a few years now. I first started baking because I have always loved bread and in Brazil they all seem tasteless with most bakeries using pre-mixed formulas and commercial yeast with short fermentation time. Baking my own bread was a natural choice.
Характеристики
Mild acid flavor and very active. Easy to manage and maintain. Easy control of the acidity by water content and feeding frequency.
Вкус и аромат
Рецептура
Ингредиенты для стартера
- 100% Organic french wheat flour
- 100% Water
Ингредиенты для обновления
1
Equal amounts of water and flour plus 20% of flour weight with the culture.
Метод работы
1
3rd daughter I can say was adopted. After the sourdough I cultivated died (neglected for one week) right before Christmas I had to go to a local bakery and borrow some to make it in time for Christmas.
100% Organic french wheat flour
100% Water
Result
Bread, pizzas, pannetones, croissants and more.