Perfekter Sauerteig
Alter
13Jahre
Farbe
Ursprungsland Vereinigte Staaten
Geschmack
und Aroma
Mischung
66%
33%
Flüssigkeit
Mehl
Weitere
Cambio
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Back to basics... And understanding the basics and changes you can make to make a difference
Charakteristische Eigenschaften
As it changes everytime (and I want to because I play around with it!), it is never the same. Once it is very alcoholic (accelerated feeding!), then it is very acidic (stiff and cold), ... never the same... Cambio
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 5g Wheat flour
- 5g Water
- 5g Starter(dried)
Zutaten für die Auffrischung
- 100g Starter
- 250g Wheat flour
- 250g Water
1
Mainly mixing with a Danish whisk the starter leftover with water, afterwards add flour as needed
100g Starter
250g Wheat flour
250g Water
Aufarbeitung
1
My sourdough changes every time I refresh it but I don't mind! Sometimes stiff, sometimes liquid... One week with rye flour, the other week with wholewheat, ...
5g Wheat flour
5g Water
5g Starter(dried)
Ergebnis
Edison Wheat Bread
Made with 20% Cambio, 50% white flour, 50% homemilled Edison wheat, hydration 75%, 2.4% salt
2 hr bulk, 4 hr final
