Смесь

66%
33%
жидкость муку Другой
Lacy Brevis

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С 1996

A job I had

Характеристики

My starter is 23 years old. It has a very distinct aroma that I can recognize even when I change the types of flours it is feeding off of or the percentages. It is a very active and resilient starter that has survived being forgotten about, frozen, and dried during its lifetime. Its a trooper and I love it.

Вкус и аромат

Рецептура

Ингредиенты для стартера

  • 50% Rye flour
  • 50% Water
  • 50% Bread flour

Ингредиенты для обновления

1
I add the water and then the flour and then I knead it into a ball. I keep my starter in the same bowl and I never wash the bowl.

Метод работы

1
I keep my mother starter as a equal parts wheat/rye stiff starter at 50% hydration. I make a variety of different breads with it some being: Baguettes, Batards, pizza dough, Croissants, Focaccia, and more.
50% Rye flour 50% Water 50% Bread flour

Result

Baguettes, Pizza, and lots more!

Lacy Brevis Baguettes, Pizza, and lots more! first overview
Lacy Brevis Baguettes, Pizza, and lots more! second overview
Lacy Brevis Baguettes, Pizza, and lots more! first slice

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