Levain parfait

Mélange

50%
50%
Liquide Farine Autres
Petris

Préserver votre levain pour le futur

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Depuis 2017

I found it really interesting how an ingredient could be alive and create such amazing products.

Caractéristiques

I like to use many different liquits and flours to give a more complex flouvor to my starter as well as different ingredients that they give aromas and characteristics to my sourdough starter such as; honey, greek yogurt, miso paste, beers, natural fruit yeast etc.

Goût et saveur

Petris top shot
Petris jar shot
Petris front shot
Petris rising shot

Recette

Ingrédients de base

  • 50% Dark beer
  • 50% Flour

Ingrédients pour nourrir le levain

  • 60% Flour
  • 40% Liquid
1
I use many different ingredients to give strenght, flavor, aromas and sourness to my starter such us; honey, miso paste, fermented fruit water, natural yeast from fruits, and beers.
60% Flour 40% Liquid

Méthode de travail

1
I have use my first dark beer to start my ssourdough starter.
50% Dark beer 50% Flour

Result

Sourdough bread and focaccia

Multigrain bread, rosemary white focaccia, parley and tomatoes focaccia and levander and resemary white focaccia.
Petris Sourdough bread and focaccia first overview
Petris Sourdough bread and focaccia second overview
Petris Sourdough bread and focaccia first slice
Petris Sourdough bread and focaccia second slice

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque