Micro volume 100% wheat by Piotr Polomski recipe

Micro volume 100% wheat by Piotr Polomski

Cracow, Pologne
COMPLÉTÉ À 100%

Mélange

50%
50%
Liquide Farine Autres
Micro volume 100% wheat by Piotr Polomski

Préserver votre levain pour le futur

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Depuis 2016

I like long fermentation bread taste.

Caractéristiques

This is wheat sour for natural taste wheat sourdough breads

Goût et saveur

Micro volume 100% wheat by Piotr Polomski top shot
Micro volume 100% wheat by Piotr Polomski jar shot
Micro volume 100% wheat by Piotr Polomski front shot
Micro volume 100% wheat by Piotr Polomski rising shot

Recette

Ingrédients de base

  • 0.5tsp Wholemeal Wheat Flour
  • 0.5tsp All-purpose wheat flour
  • 1tsp Bottled spring water

Ingrédients pour nourrir le levain

  • 0.5tsp Wholemeal Wheat Flour
  • 0.5tsp All-purpose wheat flour
  • 1tsp Bottled spring water
1
With wooden spatula remove almost all sour, leave only on glass walls. Then add 1/2 teaspoon wholemeal flour and 1/2 teaspoon all-purpose frour and 1 teaspoon bottled spring water, mix it and leave for 24 hours. Put glass to plastic bag, not fully closed
0.5tsp Wholemeal Wheat Flour 0.5tsp All-purpose wheat flour 1tsp Bottled spring water

Méthode de travail

1
In small glass mix 1/2 teaspoon wholemeal flour and 1/2 teaspoon all-purpose frour and 1 teaspoon bottled spring water, leave for 3 days, then start feeding every 24 hours. Use wooden spatula for mix. Put glass to plastic bag, not fully closed
0.5tsp Wholemeal Wheat Flour 0.5tsp All-purpose wheat flour 1tsp Bottled spring water

Result

Wheat breads

Wheat breads
Micro volume 100% wheat by Piotr Polomski Wheat breads first overview
Micro volume 100% wheat by Piotr Polomski Wheat breads second overview
Micro volume 100% wheat by Piotr Polomski Wheat breads first slice
Micro volume 100% wheat by Piotr Polomski Wheat breads second slice

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque