Mélange

50%
50%
Liquide Farine Autres
Jean-Pierre

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Depuis 2018

I've always loved baking, and just wanted to try cultivating my own wild yeast, after procrastinating for a long time (because I am worried that due to work, I cannot care for my sourdough baby enough).

Caractéristiques

Vibrant, active. Peaks in about six hours. Smells somewhat like vanilla. Tastes fantastic. Somewhat moderate acidity.

Goût et saveur

Recette

Ingrédients de base

  • 25% Rye flour
  • 75% All-purpose unbleached flour
  • 100% Filtered water

Ingrédients pour nourrir le levain

  • 15g Starter
  • 20g Rye flour
  • 60g All-purpose unbleached flour
  • 80g Filtered water
1
Weigh starter to be refreshed and wash the glass jar used for storage. Then add 15g of the starter into the jar. Add 20g of rye flour and 60g of all-purpose flour. Add 80g of filtered water. Use a spatula to mix everything well, with no lumps. Scrape the glass jar down with the spatula. Cover and leave it for about 30 minutes to activate. Store in the refrigerator until the next bake or refresh.
15g Starter 20g Rye flour 60g All-purpose unbleached flour 80g Filtered water

Méthode de travail

1
Composition of 100% hydration starter
25% Rye flour 75% All-purpose unbleached flour 100% Filtered water

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque