Âge
4Ans
Couleur
Pays d'origine Allemagne
Taste
& Flavour
Mélange
75%
25%
Liquide
Farine
Autres
Freud
Depuis 2020
I have loved baking for many years and baked sourdough with a starter I got from my favourite bakery before, but a few months back, just because I wanted to try it, I decided to start my own sourdough culture.
Caractéristiques
Smelling quite fruity, with a pungent sour quality shining through. After baking the bread has more of a subtle sour flavour and pleasant depth.
Goût et saveur
Recette
Ingrédients de base
- 20g Whole wheat flour
- 30g Strong bread flour
- 30g Filtered water
Ingrédients pour nourrir le levain
- 30g Filtered water
- 20g Whole wheat flour
- 30% Strong bread flour
1
Add 20 grams of last day's starter to a fresh, rinsed glass container
2
Add 30 grams of warm, filtered water and mix thoroughly.
30g Filtered water
3
Add 20 grams of freshly milled whole wheat flour
20g Whole wheat flour
4
Add 30 grams of strong bread flour and mix again.
30% Strong bread flour
5
Cover with a lid, without fulling closing the container.
Méthode de travail
1
I use a simple mix of 20 grams of whole wheat flour, 30 grams of strong bread flour and 30 grams of warm, filtered water. The flour I mill myself.
Started Freud myself, without the use of any "Anstellgut" from a bakery and he is living his best life.
20g Whole wheat flour
30g Strong bread flour
30g Filtered water