Alter
4Jahre
Farbe
Ursprungsland Italien
Geschmack
und Aroma
Mischung
40%
40%
20%
Flüssigkeit
Mehl
Weitere
Enrico
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I am a baker and recipe developer. I decided to start baking sourdough to expand my knowledge and baking portfolio.
Charakteristische Eigenschaften
Enrico is very active. It forms amazing bubbles when its rising. It has a cerealy fruitty smell and it rises my loafs like a champ.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 50% Starter
- 100% Whole wheat flour
- 100% Water
Zutaten für die Auffrischung
1
Aufarbeitung
1
For my typical feeding I just leave 20 g of starter in my jar, to minimize waste. When I know I’ll actually bake with it, I’ll increase the starter to 50 g (I typically just bake 1 loaf at the time, but I adjust accordingly if baking more than one).
50% Starter
2
I add 40 g of organic italian whole wheat flour (integrale)
100% Whole wheat flour
3
I add 40 g of filtered water, and sometimes a splash more by eye to make it less dry
100% Water
Ergebnis
Seeded sourdough
50% bread flour, 30% whole wheat, 20% spelt
Laminated with black and white sesame seeds and sunflower seed
Pancakes
