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manna sourdough

Préserver votre levain pour le futur

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Since 2014

I started an organic sourdough bakery.

Caractéristiques

Earthy, dough consistency, brown and full of CO2 wholes.

Goût et saveur

manna sourdough top shot
manna sourdough jar shot
manna sourdough front shot
manna sourdough rising shot

Recette

Ingrédients de base

  • _none Wholemeal Wheat Flour

Ingrédients pour nourrir le levain

  • 70g 80 gram whole wheat flour
  • _none Wholemeal Wheat Flour
1
From starter till sourdough goes in one step (mostly during nighttime). I count how much sourdough I will need (about 1/3 of the flour). For one bread I need 150 gram sourdough, so I take about 80 gram whole wheat flout, 70 gram water and a bit - about a tablespoon - starter.
70g 80 gram whole wheat flour
2
Lately I work according to the Yohan Ferrant method, which is: use just 0,5 % sourdough; let the dough rest for 15-20 hours; than form it; let rest for another 60-120 minutes, than bake the bread.
_none Wholemeal Wheat Flour

Méthode de travail

1
I made the starter from whole wheat flour and water, dough consistency. Stir day 2,3. Add some flour and water on day 4,5,6,7 a.s.o. till the starter smells fresh sour and till it has produced a lot of CO2 on the two former days.
_none Wholemeal Wheat Flour

Result

Noni Nawruzi or walnutbread

The breads here below are mullberry/walnut/sourdough breads, made with 0,5% sourdough, see on www.wiebaktmee.nl
manna sourdough Noni Nawruzi or walnutbread first overview
manna sourdough Noni Nawruzi or walnutbread second overview
manna sourdough Noni Nawruzi or walnutbread first slice
manna sourdough Noni Nawruzi or walnutbread second slice

Préserver votre levain pour le futur

Créer le vôtre Explore sourdough library

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