Sans nom recipe

Sans nom

Toronto, Canadá
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Impressão

Idade

17anos
Cor

País de origem Canadá

Taste
& Flavour

Ásia
Austrália
Antártica
África
Europa
América do Norte
América do Sul

no mundo

  • 2988 ЗАКВАСОК
  • 111 países
  • 2491 cidades

Mistura

56%
44%
Líquido Farinha Outro
Sans nom

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2007

Flavor!

Características

Wheaty, hints of hazelnuts, autumn dried fruits, cinnamon, allspice, cloves & persimmon.

Sabor

Receita

Ingredientes iniciais

  • 100% All purpose flour
  • 125% Water

Ingredientes para alimentar

  • 100% All purpose flour
  • 125% Water
1
Calculate quantity. E.g. I need 5kg of ripe levain for bread production. 5000g/225 x 100= 2.222 (flour). 5000g/225x125=2.778water.Add water to "mother bucket" & mix to loosen previous mature levain. Add flour in handfuls & mix by hand to achieve a loose mixture similar to pancake batter. Ferment at room temperature for 90 minutes. Cover & refrigerate.
100% All purpose flour 125% Water

Método de trabalho

1
Liquid levain composed of unbleached, untreated all purpose wheat flour and water.
100% All purpose flour 125% Water

Result

Croissant

AP flour 75% Pastry flour 25% Milk, Butter, Sugar, Salt, Malt, Instant yeast,. Liquid levain. Butter plaque

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

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