Inspired by the great loaves of bread that I've eaten throughout my life. My love of bread started when I was a little toddler - as an afternoon snack, my grandma would feed me Chinese steamed buns with BBQ pork, but I was more interested in the fluffy bun than the sweet meat filling.

Özellikleri

Rich nutty flavor, with a nice tang. It becomes active about 3 hours after each feeding. It is cream-colored with speckles of black (buckwheat). It almost looks like black pepper in a bowl of rice porridge.

Kıvamı

Lezzet ve Tat

Tarif

Başlangıç malzemeleri

5g Dark buckwheat
5g Dark rye
5g Ivory wheat
15g Water

Besleme malzemeleri

100g Starter
20g Dark buckwheat
40g Dark rye
40g Ivory wheat
100g Water

The ratio of 1:1:1 with the dormant starter: flour mixture: water.

100g Starter 20g Dark buckwheat 40g Dark rye 40g Ivory wheat 100g Water

Çalışma yöntemi

A mixture of dark buckwheat, dark rye, ivory wheat and tap water that has been boiled, then cooled to room temperature. Mixing equal parts of each ingredient when it's feeding time. Stored in the fridge until I'm ready to be used. Usually fed one day prior to bake-day.

5g Dark buckwheat 5g Dark rye 5g Ivory wheat 15g Water

Result

Olive-Cheese-Rosemary Focaccia

Great crunch on the outside, with a spongy crumb. Best eaten slightly warm.

Little BL Olive-Cheese-Rosemary Focaccia second overview

Little BL Olive-Cheese-Rosemary Focaccia first slice

Cheese Pizza

New York style thin crust pizza.

Ekşi mayanızı yarınlar için saklayın.

Ekşi mayanızı ekleyin Kütüphaneyi keşfedin