Âge
4Ans
Couleur
Pays d'origine Australie
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
Iran-Dokht
Depuis 2020
Curiosity to create an ancient flavour by microbes. What a lovely creatures that cannot be seen with the naked eye. They are the firs owners of our planet and carrying the secrets of creation in their DNA. And of course the taste and flavour of fresh bread, creativity as an art. I am graduated from Australian Patisserie Academy and Harvard Food fermentation, Science of Cooking with Microbes
Caractéristiques
Iran-Dokht is dominant and very fast growing. She has a very nice fruity - nutty aroma. She is alway giving a surprising crumb when making a bread
Goût et saveur
Recette
Ingrédients de base
- 50% Wheat
- 50% Water
Ingrédients pour nourrir le levain
1
I feed her on 1.1.1 Any time I wish to bake. Otherwise she is kept in the fridge under 4C
Méthode de travail
1
Iran-dokht is born with Rye and wholewheat in 2020 in Tehran - Iran . Its now more than a year she fed with white flour only.
It has a fruity - nutty flavour and very strong character.
50% Wheat
50% Water
Result
Any sourdough bread
She is used to bake any kind of sourdough bread. Even Persian breads like Barbari, Taftoon and Sweet cookies