Età
7Anni
Colore
Paese di origine Ungheria
Taste
& Flavour
Miscela
44%
45%
11%
Liquido
Farina
Altro
Mediterranean sourdough
dal 2017
Caratteristiche
It rises the dough quicker than my other sourdoughs made at room temperature. The oven rise is higher. The taste of the bread is very delicious. It's a little different.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 7g Bran
- 28g Hop tea
- 7g Flour
- 7g Flour
- 7g Flour
- 7g Flour
Ingredienti per il rinfresco
1
The sourdough is ready now. I fed it 2 times at ratio 1:1:1. Now it's strong enough for baking bread. After feeding I wait to rise to it's max. height at room temperature and put it in the refrigerator until the next bread baking.
Metodo di lavorazione
1
It starts with mixing bran and hop tea, and is then fed with white wheat flour and water. t=35˚C in water bath
7g Bran
28g Hop tea
2
1st feeding after 24 hours with all purpose wheat flour, no liquid added. t=35˚C in water bath
7g Flour
3
2nd feeding after 6 hours with all purpose wheat flour, no liquid added. t=35˚C in water bath
7g Flour
4
3. feeding after 6 hours with all purpose wheat flour, no liquid added. t=35˚C in water bath
7g Flour
5
4. feeding after 6 hours with all purpose wheat flour, no liquid added. t=35˚C in water bath
7g Flour
Result
White wheat bread
I've baked only bread using this sourdough so far.
