![cj1995 recipe](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_cj1995_jar.jpeg?itok=Xzc_3CsG)
Mischung
83%
17%
Flüssigkeit
Mehl
Weitere
cj1995
Bewahren Sie Ihren Sauerteig für die Zukunft auf
Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothekseit 1995
I read lot of makeing sourdough 1990 s and finaly i get mine from friend and colleague. Work with daily over two years at Hotel bagery in Helsinki.
Charakteristische Eigenschaften
when is stored in freezer will take quit long period to wake up again.
Geschmack und Aroma
![cj1995 top shot](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_cj1995_top.jpg?itok=aDJGN56G)
![cj1995 jar shot](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_cj1995_jar.jpeg?itok=Xzc_3CsG)
Rezept
Zutaten für den Starter
- 33% Wheat
- 50% Water
- 17% Grape
Zutaten für die Auffrischung
- 67% Water
- 33% Wheat
1
67% Water
33% Wheat
Aufarbeitung
1
33% Wheat
50% Water
17% Grape
Ergebnis
Brioche
Classic brioche with sourdough starter.
48th hours
![cj1995 Brioche first overview](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_cj1995_brioche_entirely.jpeg?itok=9hOYWkwO)
![cj1995 Brioche second slice](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_cj1995_brioche_slice_second.jpeg?itok=C3qerKPN)