Mélange

43%
44%
13%
Liquide Farine Autres
Mama

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque

Depuis 2013

I was already interested in and actively creating ferments like sauerkraut and kimchi, and sourdough was a natural extension of that.

Caractéristiques

My starter is 100% hydrated and is very pungent and billowy.

Goût et saveur

Mama top shot
Mama jar shot
Mama front shot
Mama rising shot

Recette

Ingrédients de base

  • 100g Water
  • 100g Ap flour
  • 30g Starter

Ingrédients pour nourrir le levain

  • 100g Water
  • 100g Flour
  • 30g Starter
1
I mix the starter and water together first to create a slurry, and then I add in the flour. Every other week I will add in either rye or whole wheat flour as well.
100g Water 100g Flour 30g Starter

Méthode de travail

1
I mix the starter and water together first to create a slurry, and then I add in the flour. Every other week I will add in either rye or whole wheat flour as well.
100g Water 100g Ap flour 30g Starter

Result

Breads

Mama Breads first overview
Mama Breads second overview
Mama Breads first slice
Mama Breads second slice

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque

Commentaires