Mélange

40%
60%
Liquide Farine Autres
Pantalaimon

Préserver votre levain pour le futur

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Depuis 2012

I live bread but I kept having a bloated feeling after eating so I decided to try it out.

Caractéristiques

Local ingredients. The summer bread is different from the winter on.

Goût et saveur

Pantalaimon top shot
Pantalaimon jar shot
Pantalaimon front shot

Recette

Ingrédients de base

  • 60% Flour
  • 40% Water

Ingrédients pour nourrir le levain

1
I discard the top part of the flour by using it for making bread. I use a flour mix from my local mill,and cooled boiled water. I mix the 3 ingredients and keep the starter outfor 6 to 8 hours depending on the temperature. Summer times even 4 hours. I then keep in the fridge and feed as needed. Minimum 2 times a week.

Méthode de travail

1
Flour- I use a mix from my local Mill which includes local grains. Water I keep cooled boiled water which I use for my liquid Mixed these two ingredients. I discarded and fed the starter everyday for 10 days.
60% Flour 40% Water

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque