年龄
9年
颜色
原产国 Spain
Taste
& Flavour
混合物
94%
5%
流体
粉
其他
the chef
自2015以来
I am professional baker and decided to open my own sourdough bakery after 40 years working for others
特性
elastic to gooey consistency locally milled flour has consistency issues and therefore sourdough requires a little more attention in normally would with the feeding quantities (+/- a few %) we try to seek required consistency
味道
配方
起始配料
- 100% Wheat flour 11% protein 75% extraction
- 80% Water
- 10% Anstellgut
喂养配料
- 10% Wheat flour 11% protein 75% extraction
- 8% Water
1
Feeding with 10% flour and 8 % Water, keeping temperature at below 28 *C
10% Wheat flour 11% protein 75% extraction
8% Water
制作方法
1
Mixing Sourdough with a temperature 30-32 *C.
Fermentation for 8 hours
Feeding with 10% flour and 8 % Water, keeping temperature at below 28 *C
Fermenting another 2 hours before mixing
100% Wheat flour 11% protein 75% extraction
80% Water
10% Anstellgut