Âge
8Ans
Couleur
Pays d'origine Singapour
Taste
& Flavour
Mélange
37%
38%
25%
Liquide
Farine
Autres
Ben
Depuis 2016
I took a course in artisan bread
Caractéristiques
Ben has a slight tangy taste but not too sour.
Goût et saveur
Recette
Ingrédients de base
- 125g Rye
- 125g Water
- 125g Rye
- 125g Water
- 125g Starter
- 125g Starter
- 125g Unbleached t55 french flour
- 125g Water
Ingrédients pour nourrir le levain
1
1:1:1 ratio of starter:unbleached T55 flour:water
Méthode de travail
1
Mix rye flour with water and leave at room temperature overnight.
125g Rye
125g Water
2
Take 125g of starter and then add 125g of rye flour and 125g of water and leave at room temperature overnight. Discard the remaining starter.
125g Rye
125g Water
125g Starter
3
Take 125g of starter and then add 125g of unbleached T55 flour and 125g of water and leave at room temperature overnight. Discard the remaining starter.
125g Starter
125g Unbleached t55 french flour
125g Water
4
Repeat step 3 for the next 10 days. Keep starter in the fridge instead of room temperature.
Commentaires
This is my first sourdough starter :)