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Karışım
Bilinmeyen
Sıvı
Un
Diğer
M-Tayebi-IR
2022 'dan beri
When I was a child, I lived in the village and while baking bread with my grandmother in the firewood oven, I helped and was interested. And now I work in this field and I am interested in producing bread with sourdough.
Özellikleri
My starter has been stored in very cold conditions for 2 years and now is fully active and alive. According to the investigation of the culture of the dominant microbial strains of this starter, there were 3 representative strains of the Lactobacillus family (Lactis, Plantarm and Durianis). With this starter, I produce retarder and frozen dough with a lifespan of 7-20 days
Lezzet ve Tat
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Tarif
Başlangıç malzemeleri
- kg Starter-flour-water
Besleme malzemeleri
- kg Starter-four-water
1
-first dissolved starter in water.
-then added wheat flour and mix 10 min with mixer.
-after that rest 1 hour in 24 Degrees Celsius.
-move starter to box in 2 Degrees Celsius for two days.
-to reach pH=4 and T.T.A=10 is ready to use.
kg Starter-four-water
Çalışma yöntemi
1
starter=30.300
wheat flour=18.500
water=15.200
kg Starter-flour-water
Result
M-Tayebi-IR
I made Rye bread, whole wheat bread, brioche bread, croissant.
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I made Multigrain bread, Barbari bread, whole wheat bread, barley bread.
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Yorumlar
thank you.
I would like to give my starter as a gift to your library. I'm waiting for you.
Thank you.
Regards-Tayebi.