Âge
10Ans
Couleur
Pays d'origine Pays-Bas
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
manna sourdough
Depuis 2014
I started an organic sourdough bakery.
Caractéristiques
Earthy, dough consistency, brown and full of CO2 wholes.
Goût et saveur
Recette
Ingrédients de base
- _none Wholemeal Wheat Flour
Ingrédients pour nourrir le levain
- 70g 80 gram whole wheat flour
- _none Wholemeal Wheat Flour
1
From starter till sourdough goes in one step (mostly during nighttime). I count how much sourdough I will need (about 1/3 of the flour). For one bread I need 150 gram sourdough, so I take about 80 gram whole wheat flout, 70 gram water and a bit - about a tablespoon - starter.
70g 80 gram whole wheat flour
2
Lately I work according to the Yohan Ferrant method, which is: use just 0,5 % sourdough; let the dough rest for 15-20 hours; than form it; let rest for another 60-120 minutes, than bake the bread.
_none Wholemeal Wheat Flour
Méthode de travail
1
I made the starter from whole wheat flour and water, dough consistency. Stir day 2,3. Add some flour and water on day 4,5,6,7 a.s.o. till the starter smells fresh sour and till it has produced a lot of CO2 on the two former days.
_none Wholemeal Wheat Flour
Result
Noni Nawruzi or walnutbread
The breads here below are mullberry/walnut/sourdough breads, made with 0,5% sourdough, see on www.wiebaktmee.nl
Commentaires
Dankjewel Ineke!!!