Excellent results. I generally mix by hand with a long bulk fermentation, several folds, then divide, par shape, final shape, final fermentation in cool spot or refrigerator, then hot, hot oven to bake.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

Zutaten für die Auffrischung

50% Organic bread flour
50% Room temp water

I prep my Levain for my needs, use, then prepare for the next baking needs. I usually make something in the morning and start a dough at night before bed, then put it in the fridge to finish the following day.

50% Organic bread flour 50% Room temp water

Aufarbeitung

This is very basic, flour, water, mix until combined. Kid gently resting on it. Wait 6-12 hours depending on temperature in my house.

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek