COMPLÉTÉ À 100%

Mélange

Unknown
Liquide Farine Autres
Fuji

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque

Depuis 2015

I acquire a liking for sourdough bread when my children always buy them for my breakfast whenever i visit them in Mel but it took me years before i decided to make my own as good sourdough bread are still hard to find in my country

Caractéristiques

It's a rye and bread flour 100% hydration born in 1st April 2015. She is pretty active and have survived unfed for few weeks and quickly spring back to her bubbly self after 3 feeds

Goût et saveur

Fuji top shot
Fuji jar shot
Fuji front shot
Fuji rising shot

Recette

Ingrédients de base

  • % 20 % rye 80% bread flour

Ingrédients pour nourrir le levain

  • % 20 % rye 80% bread flour
1
20 % Rye 80% Bread Flour 100% water
% 20 % rye 80% bread flour

Méthode de travail

1
On non baking days she will be fed & left at RT 30 C for an hour or so and then straight to the fridge until the next feed
% 20 % rye 80% bread flour

Result

My Sourdough bread

My weekly bread
Fuji My Sourdough bread first overview
Fuji My Sourdough bread second overview
Fuji My Sourdough bread first slice
Fuji My Sourdough bread second slice

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque

Commentaires

I am a hobbyist Baker who bakes mostly for friends and family