Mistura

50%
50%
Líquido Farinha Outro
trigo arequipeño

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2016

got hooked on baking bread

Características

well behaved

Sabor

Receita

Ingredientes iniciais

  • 100% Andean whole wheat flour
  • 100% Water
  • 100% Andean whole wheat flour
  • 100% Water

Ingredientes para alimentar

  • 200g Baker´s wheat flour
  • 50g Andean whole wheat flour
  • 100g Starter
  • 200g Water
1
Feeding sometime in the morning, between 6:00 and 9:00 am, use 100 grs starter + 200 grs baker´s flour + 50 grs andean whole wheat flour + 200 grs water at room temperature. about 6 hrs later I can use it for bread
200g Baker´s wheat flour 50g Andean whole wheat flour 100g Starter 200g Water

Método de trabalho

1
Day 1 my starter began by mixing 400 grs andean (from Arquipa) whole wheat flour, and 400 grs of water at room temperature (during Lima´s summer).
100% Andean whole wheat flour 100% Water
2
Days 2, 3, 4 and 5, about 24 hrs after beginnig keep 200 grs of the mix in the tub, and refresh it with 400 grs andean whole wheat flour and 400 grs of water at room temperature
100% Andean whole wheat flour 100% Water

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library