![cj1995 recipe](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_cj1995_jar.jpeg?itok=Xzc_3CsG)
Mélange
83%
17%
Liquide
Farine
Autres
cj1995
Depuis 1995
I read lot of makeing sourdough 1990 s and finaly i get mine from friend and colleague. Work with daily over two years at Hotel bagery in Helsinki.
Caractéristiques
when is stored in freezer will take quit long period to wake up again.
Goût et saveur
![cj1995 top shot](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_cj1995_top.jpg?itok=aDJGN56G)
![cj1995 jar shot](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_cj1995_jar.jpeg?itok=Xzc_3CsG)
Recette
Ingrédients de base
- 33% Wheat
- 50% Water
- 17% Grape
Ingrédients pour nourrir le levain
- 67% Water
- 33% Wheat
1
67% Water
33% Wheat
Méthode de travail
1
33% Wheat
50% Water
17% Grape
Result
Brioche
Classic brioche with sourdough starter.
48th hours
![cj1995 Brioche first overview](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_cj1995_brioche_entirely.jpeg?itok=9hOYWkwO)
![cj1995 Brioche second slice](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_cj1995_brioche_slice_second.jpeg?itok=C3qerKPN)