COMPLÉTÉ À 100%

Mélange

91%
8%
Liquide Farine Autres
Geechee78

Préserver votre levain pour le futur

Créer le vôtre Explore sourdough library

Since 2016

My love for baking

Caractéristiques

Very fruity taste and strong leavening abilities

Goût et saveur

Geechee78 top shot
Geechee78 jar shot
Geechee78 front shot
Geechee78 rising shot

Recette

Ingrédients de base

  • 100% Water
  • 10% Sugar
  • 10% Dates

Ingrédients pour nourrir le levain

  • 80% Water
  • 20% Existing culture
  • 5% Sugar
  • 5% Date
1
Always add 20% of the existing culture
80% Water 20% Existing culture 5% Sugar 5% Date

Méthode de travail

1
I use culture water, as starter.
100% Water 10% Sugar 10% Dates

Result

Winter Rye whole grain

Rye whole grain flour 70% Einkorn whole grain boiled 30% Hydration (80 water/20 single malt) 90%
Geechee78 Winter Rye whole grain  first overview

Red fife Batard

100% red fife whole grain flour 90% hydration
Geechee78 Red fife Batard  first overview
Geechee78 Red fife Batard  second overview

Baguette

Long fermented baguette 50% whole grain flour 50% bread flour 90% hydration
Geechee78 Baguette first overview
Geechee78 Baguette second overview

PPG PRETZEL

100% whole grain pretzel
Geechee78 PPG PRETZEL first overview
Geechee78 PPG PRETZEL second overview

Préserver votre levain pour le futur

Créer le vôtre Explore sourdough library

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