Età
10Anni
Colore
Paese di origine Spagna
Taste
& Flavour
Miscela
50%
50%
Liquido
Farina
Altro
Perla
dal 2014
I have worked with doughs for a long period of time when I decided to use the sourdough to try something different.
Caratteristiche
The starter works really well by using the fridge as well as out of it. The daily activation lasts around 3 hours. This type of Barbilla wheat is really good because it has a 15% of protein. Thank to this protein we can obtain very slowly fermentation getting fantastic results0
Sapore e aroma
Ricetta
Ingredienti di partenza
- 50% Water
- 50% Flour
Ingredienti per il rinfresco
1
I feed it daily and it is in the fridge at 6 degrees
Metodo di lavorazione
1
50 % flour
50 % water
Bran, flour, from Barbilla. Wheat.
50% Water
50% Flour
Result
Doughnuts
I had a family recipe and I changed the yeast percentage by th sourdough.
