Levain parfait
Âge
6Ans
Couleur
Pays d'origine Finlande
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Minea
Depuis 2018
Reading about sourdough in a magazine.
Caractéristiques
Later.
Goût et saveur
Recette
Ingrédients de base
- 50% Water
- 50% White wheat flour
Ingrédients pour nourrir le levain
- 50% Water
- 50% Wheat flour
1
Starter is in the fridge when not used. When using, I take it out of the fridge and feed it according to my baking and timing needs. Feeding ratios and frequencies are always based on needed acidity and bake time.
50% Water
50% Wheat flour
Méthode de travail
1
This starter was made from white wheat flour and water with a 50/50 mixture. It was refed daily for six days and then every other day when it got active.
50% Water
50% White wheat flour
Result
Bread
Wholegrain wheat flour.
