Levain parfait
Âge
8Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
75%
25%
Liquide
Farine
Autres
Hapa wheat
Depuis 2016
I wanted to recreate bread I ate in Europe. It's a personal challenge to bake bread as good if not better than we can buy for a lot less money.
Caractéristiques
Very active, usually requires just a few hours at room temperature to become bubbly and risen.
Goût et saveur
Recette
Ingrédients de base
- 50% Bread flour
- 50% Whole wheat flour
- 100% Water
Ingrédients pour nourrir le levain
- 50% Starter
- 50% Bread flour
- 50% Whole wheat
- 100% Water
1
I add 2 ounces of starter to 4 ounces of water and 2 ounces each bread and whole wheat flour; 1:2:2 ratio.
50% Starter
50% Bread flour
50% Whole wheat
100% Water
Méthode de travail
1
A mix of bread and whole wheat flour, 100% hydration
50% Bread flour
50% Whole wheat flour
100% Water
Result
Sample bakes
Hearth bread, American sandwich bread, rye bread, challah, and stollen so far.
Commentaires
I call it Hapa because it's a mix of white and whole wheat, Hapa refers to people of mixed race ancestry like me so it's a personal allusion as well.