Niavel recipe

Niavel

Edmonton, Canada
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Age

22Years
Color

Country of origin Canada

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 3005 sourdoughs
  • 112 countries
  • 2502 cities

Mixture

59%
41%
Liquid Flour Other
Niavel

Preserve your sourdough for the future

Create your own Explore sourdough library

Since 2002

Started to teach about sourdough.

Characteristics

Vibrant and aromatic

Taste & flavour

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

Recipe

Starting ingredients

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

Feeding ingredients

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

Working method

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

Preserve your sourdough for the future

Create your own Explore sourdough library

Comments

Alan Dumonceaux

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.

Alan Dumonceaux

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}