Âge
7Ans
Couleur
Pays d'origine Hongrie
Taste
& Flavour
Mélange
44%
45%
11%
Liquide
Farine
Autres
Mediterranean sourdough
Depuis 2017
Caractéristiques
It rises the dough quicker than my other sourdoughs made at room temperature. The oven rise is higher. The taste of the bread is very delicious. It's a little different.
Goût et saveur
Recette
Ingrédients de base
- 7g Bran
- 28g Hop tea
- 7g Flour
- 7g Flour
- 7g Flour
- 7g Flour
Ingrédients pour nourrir le levain
1
The sourdough is ready now. I fed it 2 times at ratio 1:1:1. Now it's strong enough for baking bread. After feeding I wait to rise to it's max. height at room temperature and put it in the refrigerator until the next bread baking.
Méthode de travail
1
It starts with mixing bran and hop tea, and is then fed with white wheat flour and water. t=35˚C in water bath
7g Bran
28g Hop tea
2
1st feeding after 24 hours with all purpose wheat flour, no liquid added. t=35˚C in water bath
7g Flour
3
2nd feeding after 6 hours with all purpose wheat flour, no liquid added. t=35˚C in water bath
7g Flour
4
3. feeding after 6 hours with all purpose wheat flour, no liquid added. t=35˚C in water bath
7g Flour
5
4. feeding after 6 hours with all purpose wheat flour, no liquid added. t=35˚C in water bath
7g Flour
Result
White wheat bread
I've baked only bread using this sourdough so far.
