Âge
7Ans
Couleur
Pays d'origine Hongrie
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Anyakovász
Depuis 2017
Caractéristiques
After feeding, at 26°C, it triples after 3.5h, which is its strongest state for kneading. This sourdough serves us to make our lovely every-day french country loaf. https://www.youtube.com/watch?v=ByKilJvsm0w
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
- 30g Sourdough
- 40g Tap water
- 45g Bl80
- 5g Whole wheat
1
Get out 30g of sourdough, add 40g filtered tap water and 45g of bread flour (type BL80 Pásztói Julia mill) and 5g whole wheat flour (Pásztói Júlia mill).
Mix well, keep 1h at room temperature (26 ˙C) after put in fridge (7-8 ˝C)
30g Sourdough
40g Tap water
45g Bl80
5g Whole wheat
Méthode de travail
1