Edad
4Años
Color
Country of origin Grecia
sabor
& aroma
Mezcla
50%
50%
Líquida
Harina
Otros
quarantine
desde 2020
I am 7th generation baker and this is my new sourdough starter
Características
It is soft, elastic, with moderate acidity in the nose and intense acidity in taste!
gusto
Receta
Ingredientes de partida
- 50% Wholemeal Wheat Flour
- 50% Water
ingredientes de alimentación
- 50% Wholemeal Wheat Flour
- 50% Water
- 50% Durum wheat semolina flour
- 50% Water
- 60% Strong wheat bread flour
- 40% Water
1
I feed my sourdough for the first 4 days with this ingredients
50% Wholemeal Wheat Flour
50% Water
2
I feed my sourdough for the 5th and 6th days with this ingredients
50% Durum wheat semolina flour
50% Water
3
I feed my sourdough for the 7th and 8th days with this ingredients and I use it.
From there on I continue with the same procedure, I just place it in the fridge and feed it every 5 days
60% Strong wheat bread flour
40% Water
método de trabajo
1
50% Wholemeal Wheat Flour
50% Water
Result
Bread
