Mélange

31%
69%
Liquide Farine Autres
Şakir

Préserver votre levain pour le futur

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Depuis 2015

I met a Baker when I was in culinary academy. He showed me the how can taste great a bread be. My life changed that day.

Caractéristiques

It's quite mild for a stiff starter. Feeding it with orange yeast water once in a week makes it a hybird type of starter. That helps me to gain a great texture & flavors for our southern style flat breads named "tırnak pide" means "nailed pide bread"

Goût et saveur

Recette

Ingrédients de base

  • 100% Wholemeal Wheat Flour
  • 45% Water

Ingrédients pour nourrir le levain

  • 20g Starter
  • 400g Wholemeal Wheat Flour
  • 180g Water
1
I use 1:9:20 ratio to feed my stiff starter.
20g Starter 400g Wholemeal Wheat Flour 180g Water

Méthode de travail

1
Here is really hot & humid climate and keeping our starter alive is a challenge. This climate also effects on local Wheats and it makes the flours a little bit weaker. Because of this I keep my starter stiff. Also every week I feed it with orange yeast water once.
100% Wholemeal Wheat Flour 45% Water

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque