The Monster recipe

The Monster

Ciudad de BUenos Aires, Argentina
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Perfect sourdough

年龄

3Years
颜色

原产国 Argentina

Taste
& Flavour

亚洲
澳大利亚
Antarctica
非洲
欧洲
北美洲
南美洲

全世界的酸面团

  • 2388 酸面团
  • 99 国家
  • 2007 城市

混合物

67%
32%
1%
流体 粉 其他
The Monster

保存您的酸面团，以备将来使用。

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自2018以来

Por los beneficios que trae al proceso y el sabor que aporta al producto final

特性

Big fermentation power, Acid and grainy flavour

味道

The Monster top shot
The Monster jar shot
The Monster front shot
The Monster rising shot

配方

起始配料

  • 50% Buckwheat flour
  • 50% All purpose flour
  • 2.33% Apple peels
  • 2.33% Pear peels
  • 50% Water

喂养配料

  • 100% All purpose flour
  • 100% Water
  • 100% Starter
1
Add equal parts of the ingredients and mix to smooth consistency
100% All purpose flour 100% Water 100% Starter

制作方法

1
Mix all the ingredients until there´´´ s no visible lumps. Ferment for 24 hs.
50% Buckwheat flour 50% All purpose flour 2.33% Apple peels 2.33% Pear peels 50% Water

Result

Batard

25% sourdough, 70% water. 2 hs autolysis, 4 hs bulk fermentation, 16hs on the fridge. 35 minutes bake time
The Monster Batard first overview
The Monster Batard second overview
The Monster Batard first slice

Oat, brown flaxseeds, brown flaxseeds flour and Chia seeds Batard

20% sourdough, 72% water. 2 hs autolysis, 4 hs bulk fermentation, 16hs on the fridge. 35 minutes bake time
The Monster Oat, brown flaxseeds, brown flaxseeds flour and Chia seeds Batard first overview
The Monster Oat, brown flaxseeds, brown flaxseeds flour and Chia seeds Batard second overview
The Monster Oat, brown flaxseeds, brown flaxseeds flour and Chia seeds Batard first slice
The Monster Oat, brown flaxseeds, brown flaxseeds flour and Chia seeds Batard second slice

保存您的酸面团，以备将来使用。

Create your own Explore sourdough library