Mélange

50%
50%
Liquide Farine Autres
Mija

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque

Depuis 2020

I've been interested in baking for a long time. Not doing much about it, though, until the pandemic hit. The first couple of months were a challenge as the starter matured and my practice improved. Baking on a Big Green Egg grill was part of the fun; controlling the temperature using coals is the tricky part. Recently I am relying more on a gas oven.

Caractéristiques

A very active young starter from unbleached all-purpose flour. Ready at the start, it had acidic tones and a pungent smell from the acetic acid. With time, it has become sweeter and fruity at times. It is less than a year old, and this will be the first winter for it. We will see how working in a colder environment turns out.

Goût et saveur

Recette

Ingrédients de base

  • 50% All-purouse flour
  • 50% Filtered tap water

Ingrédients pour nourrir le levain

  • 30g Starter
  • 60g Ap flour
  • 60g Water
1
I use a 2:2:1 ratio to feed every 24h three days a week, just before the weekend baking. The rest of the days, I leave it in the fridge.
30g Starter 60g Ap flour 60g Water

Méthode de travail

1
All-purpose unbleached flour and water.
50% All-purouse flour 50% Filtered tap water

Result

Sourdough Country Loafs

Mija Sourdough Country Loafs first overview

Pain de Mie

Mija Pain de Mie first overview

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque