Massa mãe perfeita
Idade
13anos
Cor
País de origem Estados Unidos
Taste
& Flavour
Mistura
66%
33%
Líquido
Farinha
Outro
Cambio
desde 2011
Back to basics... And understanding the basics and changes you can make to make a difference
Características
As it changes everytime (and I want to because I play around with it!), it is never the same. Once it is very alcoholic (accelerated feeding!), then it is very acidic (stiff and cold), ... never the same... Cambio
Sabor
Receita
Ingredientes iniciais
- 5g Wheat flour
- 5g Water
- 5g Starter(dried)
Ingredientes para alimentar
- 100g Starter
- 250g Wheat flour
- 250g Water
1
Mainly mixing with a Danish whisk the starter leftover with water, afterwards add flour as needed
100g Starter
250g Wheat flour
250g Water
Método de trabalho
1
My sourdough changes every time I refresh it but I don't mind! Sometimes stiff, sometimes liquid... One week with rye flour, the other week with wholewheat, ...
5g Wheat flour
5g Water
5g Starter(dried)
Result
Edison Wheat Bread
Made with 20% Cambio, 50% white flour, 50% homemilled Edison wheat, hydration 75%, 2.4% salt
2 hr bulk, 4 hr final
