Mélange

60%
40%
Liquide Farine Autres
Moo

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Depuis 2017

I love baking, and I wanted a new challenge. I've always been drawn to bread, and have baked sourdoughs in the past, but I have never approached it with the dedication and consistency that I have now.

Caractéristiques

It more than doubles in under six hours, tastes very tangy and sour.

Goût et saveur

Recette

Ingrédients de base

  • 50% Mature starter
  • 100% Whole wheat flour
  • 100% Tap water

Ingrédients pour nourrir le levain

1
Quick mix of mature starter with flour and water

Méthode de travail

1
For twice daily feedings: Mature starter made with organic, Oregon-grown whole wheat flour from Greenwillow Grains
50% Mature starter
2
Organic, Oregon-grown whole wheat flour from Greenwillow Grains
100% Whole wheat flour
3
~70 degree tap water
100% Tap water

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque