Alter
9Jahre
Farbe
Ursprungsland Spanien
Geschmack
und Aroma
Mischung
94%
5%
Flüssigkeit
Mehl
Weitere
the chef
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I am professional baker and decided to open my own sourdough bakery after 40 years working for others
Charakteristische Eigenschaften
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
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 100% Wheat flour 11% protein 75% extraction
- 80% Water
- 10% Anstellgut
Zutaten für die Auffrischung
- 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
Aufarbeitung
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