Mélange

54%
46%
Liquide Farine Autres
Ancient Farreus

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque

Depuis 2020

I created this starter because I deal with food and wine archeology. Find everything on my website www.arkeogustus.com

Caractéristiques

The peculiarity of my yeast is the reproduction of an Ancient Egyptian recipe created with spelled flour and water. Fermentation occurs naturally also aided by the sugars of acacia honey. The hint of sour is light as well as the dough which is very delicate.

Goût et saveur

Ancient Farreus  rising shot

Recette

Ingrédients de base

  • 20% Einkorn flour (monococco)
  • 20% Water
  • 10% Honey
  • 40% Flour
  • 40% Water

Ingrédients pour nourrir le levain

1
Leave to rest for 48 hours covered with a damp cotton handkerchief. Store in a dry place at a temperature of about 20 °C.
2
After 48 hours of rest it is important to refresh for 7 days. To refresh the mixture, add about 40 grams of flour and 40 grams of water. Remember to refresh at the same time every day for 7 days. After this procedure, everything can be stored in the refrigerator and refreshed every 15 days.

Méthode de travail

1
The first phase of the dough involves the use of einkorn flour, about 2o grams, and about 20 grams of warm water.
20% Einkorn flour (monococco) 20% Water 10% Honey
2
After 48 hours of rest it is important to refresh for 7 days. To refresh the mixture, add about 40 grams of flour and 40 grams of water. Remember to refresh at the same time every day for 7 days. After this procedure, everything can be stored in the refrigerator and refreshed every 15 days.
40% Flour 40% Water

Result

Ancient bread

The ancient spelled bread that the Egyptian ancestors ate is a bread with few honeycombs but crunchy on the outside.
Ancient Farreus  Ancient bread second overview
Ancient Farreus  Ancient bread first slice

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque