Idade
11anos
Cor
País de origem Rússia
Taste
& Flavour
Mistura
47%
46%
6%
Líquido
Farinha
Outro
Shmyak
desde 2013
Absolutely undigestible commerciasl bread in stores.
Características
It's nice in aroma, not strong in acidity, in good balance between yeast and acidity. The sourdoug bread opens very good and the aroma is great, even if used only commercial allpurpuse flour. The starter does perfect work, after fermenting from 14 to 18 hours bread becomes like a newborn. It can be baked the same day, but ot would be two different loaves of bread.
Sabor
Receita
Ingredientes iniciais
- 100% Water
- 70% Braed flour
- 30% Wholegrain flour
- 15% Starter
Ingredientes para alimentar
1
Método de trabalho
1
I take bread flour, wholegrain flour, water, levain and mix it well. First I measure water, then add sourdough, mix it well, then add all flour and stir well. Then I leave it for 16-18 hours. After that I add it to the autolyse dough. The lefoovers go to the fridge.
100% Water
70% Braed flour
30% Wholegrain flour
15% Starter