Levain parfait
Âge
9Ans
Couleur
Pays d'origine Malaisie
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Fuji
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
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
Commentaires
I am a hobbyist Baker who bakes mostly for friends and family
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