Niavel recipe

Niavel

Edmonton, Canada
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年龄

22年
颜色

原产国 Canada

Taste
& Flavour

亚洲
澳大利亚
南极洲
非洲
欧洲
北美洲
南美洲

全世界的酸面团

  • 3005 酸面团
  • 112 国家
  • 2502 城市

混合物

59%
41%
流体 粉 其他
Niavel

保存您的酸面团，以备将来使用。

Create your own Explore sourdough library

自2002以来

Started to teach about sourdough.

特性

Vibrant and aromatic

味道

Niavel top shot
Niavel jar shot
Niavel front shot
Niavel rising shot

配方

起始配料

  • 100% Flour
  • 100% Water
  • 40% Liquid levain

喂养配料

1
Keep 40g of Levain add 100g of flour and water

制作方法

1
Liquid Levain
100% Flour 100% Water 40% Liquid levain

Result

Sour Dough Baguettes and Bread

Nice acidity, with a full bake.
Niavel Sour Dough Baguettes and Bread first overview
Niavel Sour Dough Baguettes and Bread second overview
Niavel Sour Dough Baguettes and Bread first slice
Niavel Sour Dough Baguettes and Bread second slice

保存您的酸面团，以备将来使用。

Create your own Explore sourdough library

评论

Alan Dumonceaux

We use great Canadaian Wheat from the prairies of Western Canada, known for its high quality and high quantity protein. We use a winter wheat for our sourdough.

Alan Dumonceaux

Please read an article on the resiliency of sour dough part 1 at http://magazine.bakersjournal.com/publication/?i=380917#{"issue_id":380917,"page":22}
Part 2 at http://magazine.bakersjournal.com/publication/?i=387291#{"issue_id":387291,"page":22}