Età
sconosciuto
Colore
Paese di origine Germania
Taste
& Flavour
Miscela
33%
44%
22%
Liquido
Farina
Altro
My Hybrid Sourdough
dal Unknown
The fascination that the sourdough rises and the very good taste of sourdough breads.
Caratteristiche
It's very difficult to describe the sourdough. It's not too sour, he is suitable for Wheat-Breads like Tartine or strongly Rye Breads.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 20g Champagner-rye
- 20% Wheat t110
- 30% Water
- 10g Starter
Ingredienti per il rinfresco
- 20g Champagner rye
- 20g French wheat t110
- 30g Water
- 10g Starter
1
Since then I feed the sourdough twice a week like description below.
20g Champagner rye
20g French wheat t110
30g Water
10g Starter
Metodo di lavorazione
1
My base Sourdough was a Wheat Starter by Mike Zakowski (thebejkr), which I reveived on a baking class in September 2018.
20g Champagner-rye
20% Wheat t110
30% Water
10g Starter