Mistura

50%
50%
Líquido Farinha Outro
BASS

Preserve sua massa madre para o futuro

Create your own Explore sourdough library

desde 2012

my sensei and bakery competition

Características

a wheat based liquid sourdough. Milky, nutty and fruity profile. A strong companion on the road. Always at his best 4 hours after his last feed and kept on 22°C

Sabor

BASS top shot
BASS jar shot

Receita

Ingredientes iniciais

  • 50% Flour
  • 50% Water

Ingredientes para alimentar

  • 20% Bass
  • 50% Flour
  • 35% Water
1
I keep Bass in the fridge and feed him 3 times a week.. Before using him, I re start him with 2 feeds with 6 hours in between
20% Bass 50% Flour 35% Water

Método de trabalho

1
apple, raisins and honey on luke warm water and leave for 5 days. use the active water on 1/1 base with T55 flour.
50% Flour 50% Water

Result

bread

Preserve sua massa madre para o futuro

Create your own Explore sourdough library