Make a healf and more nutricional bread, with more flavor, texture and beaty. Crispy crust, soft and tasty crumble. Do it with my hands, in my house, To my loved ones. Family and friends. Learn to how do a real bread of quality, a confort food. That males me happy!

Charakteristische Eigenschaften

Sweet, smell nuts, light sour, soft, bubbly, survive in fridge with 20% of hidratation for 15 days, refreshed with 50% of water, 50% White flour 08 hours before use at room temperature. That’s always high. 28 to 35 celcius. Grow very fast. Sometimes in 04 or 05 hours duplicate or triplicate.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

80% Flour
20% Whole wheat flour
75% Water

Zutaten für die Auffrischung

25% Strong white flour t65
25% Water
50% Starter

Keep 50% of the starter, refresh with 25% of water, 25% strong flour T65

25% Strong white flour t65 25% Water 50% Starter

Aufarbeitung

First i do a mix of flours and water, leave to fermentate for 24 h, refresh mantening 20% of initial mixture, the other 80%, Half flour, half water, do this for 04 days, bafore keep 50% of misture and the other 50% half flour and half water, for more 03 days, now it’s ready to use. Refresh 03 times a week.

80% Flour 20% Whole wheat flour 75% Water

Ergebnis

Sourdough pancake

Keep the discarted starter add whole wheat flour, salt enougth, water to make a fluid dough, fryed in ghee butter.

Betina Sourdough pancake second overview

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