Mélange

50%
50%
Liquide Farine Autres
Eszti's SD

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Depuis 2014

I was courious how it will taste :)

Caractéristiques

It has a very nice, slight savoury flavour and raises my vread suoer efficiently on room temperature.

Goût et saveur

Eszti's SD top shot
Eszti's SD jar shot
Eszti's SD front shot
Eszti's SD rising shot

Recette

Ingrédients de base

  • 100g Bl112
  • 100% Water

Ingrédients pour nourrir le levain

  • 100% Water
  • 70g Bl112
1
Add the 100% water, mix well, then add 100% flour. Mix well, then 8 hours fermentation time.
100% Water 70g Bl112

Méthode de travail

1
4 years ago I started with my 100% hydrated SD. Within 9 days it was well fermented and baked my first ever sourdough bread.
100g Bl112 100% Water

Result

Pita bread

Mixed 430 g bl112 white flour with 70 g wholewheat, 300g water, 120g sourdough, 2% salt. Overnight bf in the fridge...
Eszti's SD Pita bread first overview

Pizza

Classic Napoli pizza recipe, 9 hours fermentation. 15% sourdough and 75% hydrate.
Eszti's SD Pizza first overview
Eszti's SD Pizza second overview
Eszti's SD Pizza first slice
Eszti's SD Pizza second slice

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque