Mélange

50%
50%
Liquide Farine Autres
Nana

Préserver votre levain pour le futur

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Since 2018

I love the flavor of sourdough. However I continue to bake sourdough for the love and care that goes into taking care a living culture, as well as the bread.

Caractéristiques

Nana is very reliable. Normally, she peaks at 4 hours, and stays active for roughly 12-14 hours.. It does not yield an extremely sour loaf, but can leave a bit of a tang. It smells like a fruity cheese.

Goût et saveur

Recette

Ingrédients de base

  • 100% Water
  • 50% White flour
  • 50% Rye flour

Ingrédients pour nourrir le levain

  • 16.65% White flour
  • 16.65% Rye flour
  • 33.34% Water
  • 33.3% Starter
1
To feed, stir starter, then discard all but 1/3 (2 ounces). Feed with 1 ounce rye flour, 1 ounce white flour, and 2 ounces of water. Mix until everything is completely combine.
16.65% White flour 16.65% Rye flour 33.34% Water 33.3% Starter

Méthode de travail

1
To feed, stir starter, then discard all but 1/3 (2 ounces). Feed with 1 ounce rye flour, 1 ounce white flour, and 2 ounces of water. Mix until everything is completely combine.
100% Water 50% White flour 50% Rye flour

Result

Nana  first overview

Préserver votre levain pour le futur

Créer le vôtre Explore sourdough library