My Hybrid Sourdough recipe

My Hybrid Sourdough

Schmelz, Almanya

Karışım

33%
44%
22%
Sıvı Un Diğer
My Hybrid Sourdough

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Bilinmeyen 'dan beri

The fascination that the sourdough rises and the very good taste of sourdough breads.

Özellikleri

It's very difficult to describe the sourdough. It's not too sour, he is suitable for Wheat-Breads like Tartine or strongly Rye Breads.

Lezzet ve Tat

Tarif

Başlangıç malzemeleri

  • 20g Champagner-rye
  • 20% Wheat t110
  • 30% Water
  • 10g Starter

Besleme malzemeleri

  • 20g Champagner rye
  • 20g French wheat t110
  • 30g Water
  • 10g Starter
1
Since then I feed the sourdough twice a week like description below.
20g Champagner rye 20g French wheat t110 30g Water 10g Starter

Çalışma yöntemi

1
My base Sourdough was a Wheat Starter by Mike Zakowski (thebejkr), which I reveived on a baking class in September 2018.
20g Champagner-rye 20% Wheat t110 30% Water 10g Starter

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