Mükemmel Ekşi Maya
Yaşı
13Yıllık
Rengi
Kaynak ülke Amerika Birleşik Devletleri
Lezzet
ve Tat
Karışım
66%
33%
Sıvı
Un
Diğer
Cambio
2011 'dan beri
Back to basics... And understanding the basics and changes you can make to make a difference
Özellikleri
As it changes everytime (and I want to because I play around with it!), it is never the same. Once it is very alcoholic (accelerated feeding!), then it is very acidic (stiff and cold), ... never the same... Cambio
Lezzet ve Tat
Tarif
Başlangıç malzemeleri
- 5g Wheat flour
- 5g Water
- 5g Starter(dried)
Besleme malzemeleri
- 100g Starter
- 250g Wheat flour
- 250g Water
1
Mainly mixing with a Danish whisk the starter leftover with water, afterwards add flour as needed
100g Starter
250g Wheat flour
250g Water
Çalışma yöntemi
1
My sourdough changes every time I refresh it but I don't mind! Sometimes stiff, sometimes liquid... One week with rye flour, the other week with wholewheat, ...
5g Wheat flour
5g Water
5g Starter(dried)
Result
Edison Wheat Bread
Made with 20% Cambio, 50% white flour, 50% homemilled Edison wheat, hydration 75%, 2.4% salt
2 hr bulk, 4 hr final
