Levain parfait
Âge
9Ans
Couleur
Pays d'origine Roumanie
Taste
& Flavour
Mélange
72%
28%
Liquide
Farine
Autres
EXCELSIOR
Depuis 2015
I was looking for a bread with taste of fermentation (no yeast, no cardboard, no flour taste), as the bread prepared by my grandmother. I love bread and I am passionate about baking and trying different recipe of bread, pastries and cakes.
Caractéristiques
It is sour in taste, fluid, cereal smell with fruity notes.
Goût et saveur
Recette
Ingrédients de base
- 100g Wholemeal Wheat Flour
- 200g Water
- 100g Wholemeal Wheat Flour
- 200g Water
- 100g Previous day sourdough
Ingrédients pour nourrir le levain
- 100g Wholemeal Wheat Flour
- 200g Water
- 100g Old sourdough
1
At every 24h I make a refreshment.
If I stop refreshment of sourdough I keep it in a tight closed jar in fridge (up to 1 month). Few days before use it again I made 3-4 refreshment. To save money you can reduce all quantities to half or quarter.
100g Wholemeal Wheat Flour
200g Water
100g Old sourdough
Méthode de travail
1
1st Day
Mix together flour and warm water .
Ferment for 24 h at 24-26oC.
100g Wholemeal Wheat Flour
200g Water
2
Following Days
Mix together all ingredients.
Ferment for 24h in a warm place (22-26oC).
Repeat for at least 10 days.
In first days gas production (bubbling) is lower .
After 7 days you can observed a vigorous fermentation after refreshment.
100g Wholemeal Wheat Flour
200g Water
100g Previous day sourdough
Result
EXCELSIOR
Best choice for a tasty and healthy bread.
Commentaires
I use for this sourdough only black or whole wheat flour. Not all flours work. I experienced one which did not worked (no bubbles were formed) and I almost lost my sourdough tll I understand that that flour did not had enough enzymes and I changed it.