Mélange

50%
50%
Liquide Farine Autres
BASS

Préserver votre levain pour le futur

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Depuis 2012

my sensei and bakery competition

Caractéristiques

a wheat based liquid sourdough. Milky, nutty and fruity profile. A strong companion on the road. Always at his best 4 hours after his last feed and kept on 22°C

Goût et saveur

BASS top shot
BASS jar shot

Recette

Ingrédients de base

  • 50% Flour
  • 50% Water

Ingrédients pour nourrir le levain

  • 20% Bass
  • 50% Flour
  • 35% Water
1
I keep Bass in the fridge and feed him 3 times a week.. Before using him, I re start him with 2 feeds with 6 hours in between
20% Bass 50% Flour 35% Water

Méthode de travail

1
apple, raisins and honey on luke warm water and leave for 5 days. use the active water on 1/1 base with T55 flour.
50% Flour 50% Water

Result

bread

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque