Mélange

50%
50%
Liquide Farine Autres
Eli

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Depuis 2021

I love sourdough breads in general, I saw many tutorials online and decided to venture on baking bread.

Caractéristiques

Very bubbly sourdough, even after two weeks on the fridge without feeding, bread comes out fluffy and a little bit sour( just enough)

Goût et saveur

Eli top shot

Recette

Ingrédients de base

  • 60g Whole wheat flour
  • 60g All purpose flour
  • 120g Filtered wayer

Ingrédients pour nourrir le levain

1
Discard and only leave 25g add 25g filtered water dialectic and add 25g spelt flour

Méthode de travail

1
Day 1: Mix 60 g whole wheat flour, 60 g all-purpose flour and 120 g water ,cover loosely and let it rest 24hr. Day 2:stir Days 3-7: Add 30 g of starter from the day before to a clean jar along with 60 g all-purpose flour and 60 g water. Stir until smooth, cover loosely and let rest at room temperature for 24 hours. Repeat daily feedings until the starter is ready to bake with, 7-14 days
60g Whole wheat flour 60g All purpose flour 120g Filtered wayer

Result

Sourdough bread

Eli Sourdough bread first overview
Eli Sourdough bread second overview

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque