Âge
22Ans
Couleur
Pays d'origine Canada
Taste
& Flavour
Mélange
59%
41%
Liquide
Farine
Autres
Niavel
Depuis 2002
Started to teach about sourdough.
Caractéristiques
Vibrant and aromatic
Goût et saveur
Recette
Ingrédients de base
- 100% Flour
- 100% Water
- 40% Liquid levain
Ingrédients pour nourrir le levain
1
Keep 40g of Levain add 100g of flour and water
Méthode de travail
1
Liquid Levain
100% Flour
100% Water
40% Liquid levain
Result
Sour Dough Baguettes and Bread
Nice acidity, with a full bake.
Commentaires
We use great Canadaian Wheat from the prairies of Western Canada, known for its high quality and high quantity protein. We use a winter wheat for our sourdough.
Please read an article on the resiliency of sour dough part 1 at http://magazine.bakersjournal.com/publication/?i=380917#{"issue_id":380917,"page":22}
Part 2 at http://magazine.bakersjournal.com/publication/?i=387291#{"issue_id":387291,"page":22}
Thank you Karl for your brilliant idea!