Âge
4Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
62%
5%
33%
Liquide
Farine
Autres
Barb
Depuis 2020
Johnson and Wales University Advanced Artisan Breads Class!!
Caractéristiques
she is extremely resilient and low maintenance. We work together to make a tasty loaf. I occasionally give her whole wheat as a treat which can give her a boost.
Goût et saveur
Recette
Ingrédients de base
- 100g Starter
- 100g Warm water
- 85g Bread flour
- 15g Whole wheat flour
Ingrédients pour nourrir le levain
- 33% King arthur bread flour
- 33% Water
- 33% Starter
1
mix together 1 to1 to 1 of flour, water, and starter
using a 15%-85% blend of whole wheat + bread flour
33% King arthur bread flour
33% Water
33% Starter
Méthode de travail
1
I was given the discard of the starter from my chef during an advanced artisan breads class.
100g Starter
2
Add lukewarm water on top of the starter and dissolve
100g Warm water
3
Add bread flour on top of the liquid
85g Bread flour
4
add whole wheat flour along with bread flour on top of liquids and thoroughly mix together until most lumps are gone
15g Whole wheat flour