![Seninha recipe](https://www.questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_seninha_pain_au_levain_entirely.jpg?itok=SYbhfJog)
混合物
52%
48%
流体
粉
其他
Seninha
自2014以来
The taste and the desire to want to make a healthy bread.
特性
I use natural mineral water. This water comes straight from a very clean source. It is a water that springs from stones. This water has never seen chlorine.
味道
配方
起始配料
- 100% Rye
- 100% Water
- 5% Honey
喂养配料
- 95% Wheat
- 5% Rye
- 40% Water
- 20% Starter
1
Almost all my recipes are made with "levain dur". My production is large. I need a lot of sourdough a day. I make my levain with the help of a petrin spirale. I put all the ingredients and mix at slow speed for 8 minutes.
95% Wheat
5% Rye
40% Water
20% Starter
2
Put the dough in a box, cover with plastic, leave at room temperature for 1 hour and then store at 6 degrees celsius for 12h.
制作方法
1
This sourdough was started with only rye, warm water and honey. After 48 hours the fermentation began. I fed with wheat in intervals of 12h and 6h for 5 days. That was 4 years ago. ;-)
100% Rye
100% Water
5% Honey
2
Result
Pain au levain
The simple recipe. Only flour, water, malt, salt and my levain dur (30%). 75% hydration.
![Seninha Pain au levain first overview](https://www.questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_seninha_pain_au_levain_entirely.jpg?itok=SYbhfJog)
![Seninha Pain au levain second overview](https://www.questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_seninha_pain_au_levain_entirely_second.jpg?itok=7bwaecOF)