Bach recipe

Bach

Northmead, 澳大利亚
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年龄

30年
颜色

原产国 澳大利亚

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

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混合物

50%
50%
流体 粉 其他
Bach

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自1994以来

Curiosity to create an ancient flavour by microbes. What a lovely creatures that cannot be seen with the naked eye. They are the firs owners of our planet and carrying the secrets of creation in their DNA. And of course the taste and flavour of fresh bread, creativity as an art. I am graduated from Australian Patisserie Academy and Harvard Food fermentation, Science of Cooking with Microbes

特性

I feed on 1.1.1. The starting pH is normally around 3.8 and will rise to around 5.4 after feeding. It will drop about 3.9 after 4h in peak. It rise about 3 times and stay for longer than my expectations. It has a unique sweet flowery flavour and I can know it by smelling it. I already have 2 and they have different aroma

味道

配方

起始配料

  • 50% White flour
  • 50% Water

喂养配料

  • 100% Wheat
1
I feed on 1.1.1 ratio every time I want to bake. He is adopted to live with us in summer or winter. I feed 100gr to make 300gr, takes about 4h to peak. I have no discard.
100% Wheat

制作方法

1
Bach is made in 2016 in Australia, hybrid with different old starters from friends around the world, including Beesee the No 136 in the library. First started with home milled wheat, Bach is fed with different flours when I Was traveling from Sydney to Germany, Greece and Iran. Now Bach is a collection of a lot of microorganisms from around the world. 100%h and feed with wheat for last years.
50% White flour 50% Water

Result

All kind of sourdough bread

Mostly Classic , minimum 30% my own milled grains, Rye and Spelt.

保存您的酸面团，以备将来使用。

Create your own Explore sourdough library