年龄
未知年份
颜色
原产国 Germany
Taste
& Flavour
混合物
33%
44%
22%
流体
粉
其他
My Hybrid Sourdough
自Unknown以来
The fascination that the sourdough rises and the very good taste of sourdough breads.
特性
It's very difficult to describe the sourdough. It's not too sour, he is suitable for Wheat-Breads like Tartine or strongly Rye Breads.
味道
配方
起始配料
- 20g Champagner-rye
- 20% Wheat t110
- 30% Water
- 10g Starter
喂养配料
- 20g Champagner rye
- 20g French wheat t110
- 30g Water
- 10g Starter
1
Since then I feed the sourdough twice a week like description below.
20g Champagner rye
20g French wheat t110
30g Water
10g Starter
制作方法
1
My base Sourdough was a Wheat Starter by Mike Zakowski (thebejkr), which I reveived on a baking class in September 2018.
20g Champagner-rye
20% Wheat t110
30% Water
10g Starter