Âge
8Ans
Couleur
Pays d'origine Pérou
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Ceres
Depuis 2016
After so many years I wanted to do it by myself. The beginning wasn't so good but as time passes by it gets stronger and better.
Caractéristiques
After years of baking with commercial yeast I've decided to create my own starter. I guess that was the big change my bread needed. Taste, texture, flavour...it's all about the sourdough!
Goût et saveur
Recette
Ingrédients de base
- 100% Whole wheat flour
- 100% Water
- 10g Raisins
- 50g Whole wheat flour
- 60g Water
- 200g Wheat flour
- 200g Water
Ingrédients pour nourrir le levain
- 100% Wheat flour
- 85% Water
1
Adding wheat flour and water according requirements
100% Wheat flour
85% Water
2
mixing it until dough is unified
Méthode de travail
1
Mixing whole wheat flour with water and couples of raisins.
100% Whole wheat flour
100% Water
10g Raisins
2
After 24 hours taking out the raisins and about 1/3 of the content and after it adding 50g of whole wheat flour and 60g of water.
50g Whole wheat flour
60g Water
3
Repeat step 2 for another 3 days. Then add 200g of wheat flour and 200g of water.
200g Wheat flour
200g Water
Result
All kind of bread, pizza, etc.
Pan de Granos, Pan de Girasol, Pan Campesino, Pan con Pasas & Pecanas, Pan de Linaza, Pan de Ajonjolí
Commentaires
buenisimo lo que estas haciendo, yo a veces hago una masa solida similar pero lo que hago es dejar las pasas de uva por 48 hs en agua para hacer una agua de pasas y con eso luego hago la masa madre.
pero tus resultados segun las fotos son muy buenos la voy a probar.
Excelente