Mélange

30%
59%
11%
Liquide Farine Autres
Durum Daisy

Préserver votre levain pour le futur

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Depuis 2016

My profession as a baker!

Caractéristiques

Very interesting fruity flavours and nice fermented aroma.

Goût et saveur

Recette

Ingrédients de base

  • 200g Apple juice from own orchard
  • 400g Durum wheat flour
  • 400g Water
  • 200g Durum wheat flour
  • 300g Durum wheat flour
  • 100g Durum wheat flour
  • 100g Water

Ingrédients pour nourrir le levain

  • 100g Durum flour
  • 100g Water
1
Add 100 g Durum Flour and 100 g water. Mix all ingredients homogenously.
100g Durum flour 100g Water

Méthode de travail

1
Apples are ground (with skin) and then the juices is collected and used as a starter; the apple juice then is mixed with durum flour and water, the dough is set to rest for 48 hours at 20 °C
200g Apple juice from own orchard 400g Durum wheat flour 400g Water
2
Add 200 g of Durum Flour and mix the dough. Set to rest for another 24 hours at 20 °C.
200g Durum wheat flour
3
Add 300 g of Durum Flour and mix the dough homogenously. Set to rest for another 24 hours at 15 °C.
300g Durum wheat flour
4
Add 25 % of Durum Flour (based on inital flour amount) and 25 % of water and mix the dough homogenously. Set to rest for another 24 hours at 26 °C.
100g Durum wheat flour 100g Water

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque