Levain parfait

Mélange

75%
25%
Liquide Farine Autres
Hapa wheat

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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

Hapa wheat top shot
Hapa wheat jar shot
Hapa wheat front shot
Hapa wheat rising shot

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.
Hapa wheat Sample bakes first overview
Hapa wheat Sample bakes second overview
Hapa wheat Sample bakes first slice
Hapa wheat Sample bakes second slice

Préserver votre levain pour le futur

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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.