完美的酸面团
年龄
14年
颜色
原产国 United States
Taste
& Flavour
混合物
66%
33%
流体
粉
其他
Cambio
自2011以来
Back to basics... And understanding the basics and changes you can make to make a difference
特性
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
味道
配方
起始配料
- 5g Wheat flour
- 5g Water
- 5g Starter(dried)
喂养配料
- 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
制作方法
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
