Mélange

33%
44%
22%
Liquide Farine Autres
My Hybrid Sourdough

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Depuis Unknown

The fascination that the sourdough rises and the very good taste of sourdough breads.

Caractéristiques

It's very difficult to describe the sourdough. It's not too sour, he is suitable for Wheat-Breads like Tartine or strongly Rye Breads.

Goût et saveur

Recette

Ingrédients de base

  • 20g Champagner-rye
  • 20% Wheat t110
  • 30% Water
  • 10g Starter

Ingrédients pour nourrir le levain

  • 20g Champagner rye
  • 20g French wheat t110
  • 30g Water
  • 10g Starter
1
Since then I feed the sourdough twice a week like description below.
20g Champagner rye 20g French wheat t110 30g Water 10g Starter

Méthode de travail

1
My base Sourdough was a Wheat Starter by Mike Zakowski (thebejkr), which I reveived on a baking class in September 2018.
20g Champagner-rye 20% Wheat t110 30% Water 10g Starter

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