Alter
3Jahre
Farbe
Ursprungsland Costa Rica
Geschmack
und Aroma
Mischung
50%
50%
Flüssigkeit
Mehl
Weitere
Take2
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I love bread and I am a nerd
Charakteristische Eigenschaften
It likes the tropics but when there are very hot mornings and then it rains it tends to go slower in fermentation . It is a champ though in the end it always ends up in a delicious experiment
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 25% Wheat bread flour
- 25% Rye flour
- 50% Filtered water
Zutaten für die Auffrischung
- 25% Wheat flour
- 25% Rye flour
- 50% Filtered water
1
I use wheat bread from a local mill in Costa Rica.
25% Wheat flour
2
For my starter I mix the wheat flour with rye flour also from a local farmers market and I like the taste and texture that rye gives to my starter.
25% Rye flour
3
I use room temperature filtered water and I first add the water to the remaining discard and then the flours and then mix to complete each feeding.
Costa Rica is very humid so for the starter, I use 100% hydration but usually the challenge and the creativity comes when I need to adapt each recipe to the topics humidity
50% Filtered water
Aufarbeitung
1
I use wheat bread from a local mill in Costa Rica.
25% Wheat bread flour
2
For my starter I mix the wheat flour with rye flour also from a local farmers market and I like the taste and texture that rye gives to my starter.
25% Rye flour
3
I use room temperature filtered water and I first add the water to the remaining discard and then the flours and then mix to complete each feeding.
Costa Rica is very humid so for the starter, I use 100% hydration but usually the challenge and the creativity comes when I need to adapt each recipe to the topics humidity
50% Filtered water