Âge
3Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Стёпа
Depuis 2021
Graduating from yeast breads I used to make in a bread machine and after my homebrewing beer days were over
Caractéristiques
Average tanginess on most sourdoughs - simple 20% whole wheat, 80% bread flour recipes. Average open crumb. Starter is fed 3 times before used in a recipe, usually with 20% innoculation
Goût et saveur
Recette
Ingrédients de base
- 50% Whole wheat
- 50% Water
Ingrédients pour nourrir le levain
1
1. Discard everything but 5-10g, feed 1:5 ratio
Méthode de travail
1
Grown in Centennial, CO, USA. Fed with 100% whole wheat
50% Whole wheat
50% Water
Result
Bread!
20% whole wheat, 20% innoculation
