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Liquide Farine Autres
Apollonius

Préserver votre levain pour le futur

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Depuis 2017

The desire to eat good breads made by myself.

Caractéristiques

In the first months of use it still did not have much force, but mainly in the last month it has developed a lot and has generated more structured loaves and doughs with greater capacity of water absorption.

Goût et saveur

Apollonius top shot
Apollonius jar shot
Apollonius front shot
Apollonius rising shot

Recette

Ingrédients de base

  • 50g Whole wheat flour
  • 50g Mineral water

Ingrédients pour nourrir le levain

  • 50g Levain
  • 100g Whole wheat flour
  • 100g Mineral water
  • 1tbsp Whole wheat flour
1
I take the glass pot from the refrigerator, pick up the yeast and add more flour and water, letting it rest at room temperature for 8 hours until it wakes up.
50g Levain 100g Whole wheat flour 100g Mineral water
2
I reserve 50g of the yeast, add 1 spoon of flour, mix well and store it again in the glass jar in the refrigerator until the next use.
1tbsp Whole wheat flour

Méthode de travail

1
I mix the ingredients in equal amounts, 50g each, every 24 hours for 1 week, leaving it to rest at room temperature covered by a dishcloth during the intervals. Then I put the new sourdough inside a glass jar and take to the refrigerator until the next feed.
50g Whole wheat flour 50g Mineral water

Result

Sourdough Noir

Bread with dark chocolate, dried fruit, and nuts.
Apollonius Sourdough Noir first overview
Apollonius Sourdough Noir second overview

Honey Wheat Bread

Apollonius Honey Wheat Bread first overview

Country Bread

Apollonius Country Bread first overview
Apollonius Country Bread second overview

Whole Wheat Bread

Apollonius Whole Wheat Bread first overview

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque