Levain parfait
Âge
13Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
66%
33%
Liquide
Farine
Autres
Cambio
Depuis 2011
Back to basics... And understanding the basics and changes you can make to make a difference
Caractéristiques
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
Goût et saveur
Recette
Ingrédients de base
- 5g Wheat flour
- 5g Water
- 5g Starter(dried)
Ingrédients pour nourrir le levain
- 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
Méthode de travail
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)
Result
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
