Mélange

95%
5%
Liquide Farine Autres
Elsa

Préserver votre levain pour le futur

Créer le vôtre Explore sourdough library

Since 2017

I got the inspiration to bake better bread everyday when my boss accidentally left a bread in the oven for too long. Baking bread using yeast didn't give me enough challenge and then I had excellent sourdough bread at a restaurant and then I just knew I had to learn sourdough baking.

Caractéristiques

Very reliable, always produces great dough and bread. Perfect amount of sourness to my taste. Some sweet notes also come through.

Goût et saveur

Recette

Ingrédients de base

  • 45% Wheat
  • 5% Rye
  • 50% Water

Ingrédients pour nourrir le levain

  • 20% Mature starter
  • 35% Wheat
  • 5% Rye
  • 40% Water
1
Take the mature starter out of the fridge and discard all but 100g of it.
20% Mature starter
2
Add 180g of wheat flour and 20g of rye flour and 200g of 25-26c warm water. Mix just until all ingredients are incorporated and no dry bits of flour remain.
35% Wheat
3
5% Rye
4
40% Water

Méthode de travail

1
45% Wheat
2
5% Rye
3
50% Water

Result

Spelt bread

Excellent sourdough bread with 20% whole grain spelt flour and 80% hydration.

Préserver votre levain pour le futur

Créer le vôtre Explore sourdough library