i like the flavor of sourdough compared to commercial bread. and i like to practice the skill.
When ripe, smelling like peaches / mango / haribo
- 100% Local milled bread flour
- 100% Distilled water , 24c
Ingredientes para alimentar
- 100% Starter
- 25% Distilled water
- 25% Locally milled flour
Feeding Ratio 4:1:1 Starter : Water: Flour maturation 3-4hrs refresh 5-6 times before mixing in dough
100% Starter 25% Distilled water 25% Locally milled flour
Método de trabalho
Distilled Water and locally milled bread flour 1:1 Mix and let mature at 24-25C for 24-48 hours
100% Local milled bread flour 100% Distilled water , 24c
Basic white loaf at 65% Hydration, manual mix / s/f, retard the proofing, cooked in cocotte.