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Niavel

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С 2002

Started to teach about sourdough.

Характеристики

Vibrant and aromatic

Вкус и аромат

Niavel top shot
Niavel jar shot
Niavel front shot
Niavel rising shot

Рецептура

Ингредиенты для стартера

  • 100% Flour
  • 100% Water
  • 40% Liquid levain

Ингредиенты для обновления

1
Keep 40g of Levain add 100g of flour and water

Метод работы

1
Liquid Levain
100% Flour 100% Water 40% Liquid levain

Result

Sour Dough Baguettes and Bread

Nice acidity, with a full bake.
Niavel Sour Dough Baguettes and Bread first overview
Niavel Sour Dough Baguettes and Bread second overview
Niavel Sour Dough Baguettes and Bread first slice
Niavel Sour Dough Baguettes and Bread second slice

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Комментарии

We use great Canadaian Wheat from the prairies of Western Canada, known for its high quality and high quantity protein. We use a winter wheat for our sourdough.

Please read an article on the resiliency of sour dough part 1 at http://magazine.bakersjournal.com/publication/?i=380917#{"issue_id":380917,"page":22}
Part 2 at http://magazine.bakersjournal.com/publication/?i=387291#{"issue_id":387291,"page":22}