COMPLÉTÉ À 100%
Liquide Farine Autres
Préserver votre levain pour le futurCréer le vôtre Explorer la bibliothèque
Fascination for naturally leavened bread and problems with yeast based products
Used flour is strictly Tipo 0 violet from Molino Murano. The sourdough is absolutely great for handkned (Rubaud method) open crumb breads (see #brotokolls Instagram Profile: @brotokoll). Avg. time until it triples is around 6 hours at 25 degrees. room temperature
Goût et saveur
Ingrédients de base
- % 10
Ingrédients pour nourrir le levain
- 10% Starter
- 100% Flour
- 100% Water
The starter is used directly out of the fridge. Used water temperature for feeding is roughly 33 degrees Celsius. Flour is stored at room temperature (avg. 25 degrees). Water and starter are mixed, flour is added and the whole mass is put in a high bin which is covered with plastic wrap which has holes in order to let the sourdough breath. Feeding ratio: 1:10:10.
10% Starter 100% Flour 100% Water
Méthode de travail
I took a a starter amount of 10% of a given sourdough (was a gift) and built my sourdough with it.
Rosie, "Crazy bake", Raspberry temptation
from left to right - all loafs handkned via Rubaud method.
It's a real pleasure working with "Didi" - his mild flavor makes really awesome bread