Niavel recipe

Niavel

Edmonton, Canadá
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Edad

22Años
Color

Country of origin Canadá

sabor
& aroma

Asia
Australia
Antártida
África
Europa
Norteamérica
Sudamerica

en el mundo

  • 2988 masas madre
  • 111 paises
  • 2491 ciudades

Mezcla

59%
41%
Líquida Harina Otros
Niavel

Preserva tu masa madre para el futuro

Añade tu masa madre Explora la biblioteca

desde 2002

Started to teach about sourdough.

Características

Vibrant and aromatic

gusto

Niavel top shot
Niavel jar shot
Niavel front shot
Niavel rising shot

Receta

Ingredientes de partida

  • 100% Flour
  • 100% Water
  • 40% Liquid levain

ingredientes de alimentación

1
Keep 40g of Levain add 100g of flour and water

método de trabajo

1
Liquid Levain
100% Flour 100% Water 40% Liquid levain

Result

Sour Dough Baguettes and Bread

Nice acidity, with a full bake.
Niavel Sour Dough Baguettes and Bread first overview
Niavel Sour Dough Baguettes and Bread second overview
Niavel Sour Dough Baguettes and Bread first slice
Niavel Sour Dough Baguettes and Bread second slice

Preserva tu masa madre para el futuro

Añade tu masa madre Explora la biblioteca

Comentarios

Alan Dumonceaux

We use great Canadaian Wheat from the prairies of Western Canada, known for its high quality and high quantity protein. We use a winter wheat for our sourdough.

Alan Dumonceaux

Please read an article on the resiliency of sour dough part 1 at http://magazine.bakersjournal.com/publication/?i=380917#{"issue_id":380917,"page":22}
Part 2 at http://magazine.bakersjournal.com/publication/?i=387291#{"issue_id":387291,"page":22}