Возраст
неизвестный год
цвет
Страна происхождения Индия
Taste
& Flavour
Смесь
Unknown
жидкость
муку
Другой
Gorukana Prani
С Unknown
The idea of dry yeast did not go very well, the balance of water temp to activate never worked for me. Fresh yeast worked well, however I find them only in quantities of 500g, and it doesn't store very well. Sourdough allows me to cultivate the wild yeast in proportions I need, when I need it !
Характеристики
Wildly hyperactive, however holds the peak for longer compared to other starters I have
Вкус и аромат
Рецептура
Ингредиенты для стартера
Ингредиенты для обновления
- 20% Starter
- 100% All purpose flour
- 80% Water
1
Starter:Flour:Water in parts 1:5:4 Feeding schedule is for about 2-3 days when I'm baking. If I'm aiming for a large amount of levian I feed it in 12h. Normal practice is I maintain 4g Starter+20g Flour+16g water in a tiny jar. Otherwise it is fed once a week and stored in the refrigerator. ---80% Hydration---
20% Starter
100% All purpose flour
80% Water
Метод работы
1