![Bubbles recipe](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_bubbles_top_8.jpg?itok=biYCH4GC)
Mezcla
50%
50%
Líquida
Harina
Otros
Bubbles
desde 2023
Nice taste, fascination with naturally leavened bread.
Características
After feeding (100% hydration) in the evening, it more than doubles overnight. It's airy and very 'thready' when I add to the final dough (20% to 25% bakers precentage). It is mildly sour.
gusto
![Bubbles top shot](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_bubbles_top_8.jpg?itok=biYCH4GC)
Receta
Ingredientes de partida
- 100g Water
- 100g Rye flour
ingredientes de alimentación
- 30g Old starter
- 60g Wheat flour
- 40g Rye flour
- 100g Water
1
100% old starter
300% flour (6/10 wheat flour + 4/10 rye flour)
300% water
30g Old starter
60g Wheat flour
40g Rye flour
100g Water
método de trabajo
1
100% water + 100% rye flour
100g Water
100g Rye flour
Result
pain au levain
80% wheat flour
15% whole-weat flour
5% rye flour
2% sea salt
70% water
20% - 25% sourdough
![Bubbles pain au levain first overview](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_bubbles_pain_au_levain_entirely.jpg?itok=NGdUmjKY)