Perfekter Sauerteig
Alter
7Jahre
Farbe
Ursprungsland Vereinigte Staaten
Geschmack
und Aroma
Mischung
50%
50%
Flüssigkeit
Mehl
Weitere
Nathan Scott Phillips
Bewahren Sie Ihren Sauerteig für die Zukunft auf
Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothekseit 2017
After many years of bread baking adventures, I decided that I wanted to make my own sourdough and be able to one day boast a culture that I have kept alive for many years that I could possibly pass along to someone else
Charakteristische Eigenschaften
Beautiful bubbles when fully mature. Mild vinegar odor in the morning before feeding with strong notes of berries or wine.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 500g Whole wheat flour
- 500g Water 90*f
Zutaten für die Auffrischung
- 100g Levain starter
- 100g Whole wheat flour
- 400g White flour
- 400g Water 95*f
1
Fed once a month, kept in refrigerator. Revive two days before baking. Leave levain out at room temperature for 30 to 60 minutes to warm up. Add ingredients into a tub, mix, cover and let rest overnight.
100g Levain starter
100g Whole wheat flour
400g White flour
400g Water 95*f
Aufarbeitung
1
Mix ingredients together in a 6 quart tub. Leave uncovered for one hour. Cover and let rest until the next day.
500g Whole wheat flour
500g Water 90*f
Ergebnis
Pain au Bacon
Sourdough with 70% hydration, bacon pieces and bacon fat
Country Loaf
A typical pain de campagne
