Levain parfait

Mélange

100%
Liquide Farine Autres
Pearl White

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Depuis 2016

Taste and texture

Caractéristiques

Silky White with a mild tangy and fruity flavor.

Goût et saveur

Pearl White top shot
Pearl White jar shot
Pearl White front shot
Pearl White rising shot

Recette

Ingrédients de base

  • 50g Bread flour
  • 50g Water

Ingrédients pour nourrir le levain

  • 50g Bread flour
  • 50g Water
1
"Pearl White" gets fed after being used for each baking then lives in the refrigerator. To refresh for next baking, it's removed from the refrigerator to let it come up to room temperature and fed with 1:1 water:flour ratio to keep it at 100% hydration.
50g Bread flour 50g Water

Méthode de travail

1
It's my first starter after many researchs on the internet; made in September 2016. Mix 50g flour + 50g water and let it sit at room temperature for 24 hours. Next day, discard half of the starter; add 50g flour + 50g water and let it sit at room temperature for 24 hours. Repeat this process for 14 days. I used King Arthur's bread flour and bottle spring water.
50g Bread flour 50g Water

Result

Breads & Buns

Finished products including loaves, croissants, and various Chinese steamed buns.
Pearl White Breads & Buns first overview
Pearl White Breads & Buns second overview
Pearl White Breads & Buns first slice
Pearl White Breads & Buns second slice

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque