Levain parfait

Mélange

60%
40%
Liquide Farine Autres
Mooswief

Préserver votre levain pour le futur

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Depuis 2017

I have entered a world full of magic and often mystery for me. So far it has been a fascinating sourdough journey and I am sure that this journey will take many years. Baking is all about knowledge but also fun, and you can never get enough of it.

Caractéristiques

Nice mild Liquide Levain. Love it!

Goût et saveur

Mooswief top shot
Mooswief jar shot
Mooswief front shot
Mooswief rising shot

Recette

Ingrédients de base

  • 100% T65
  • 100% Water
  • 50% Liquide levain

Ingrédients pour nourrir le levain

  • 50% Liquide levain
  • 100% Water
  • 100% Flower t65
  • 0% Storing in fridge
1
Take 50% Liquide Levain starter.
50% Liquide levain
2
Take 100% Water 45 degrees Celsius. mixing with the starter Liquide Levain.
100% Water
3
Then ad 100% T65 and ferment ca. 2 hours at 32 degrees Celsius.
100% Flower t65
4
Then store in the fridge at 4 degrees Celsius.
0% Storing in fridge

Méthode de travail

1
I have a starter of T65 flower and feed it almost daily. I use 100% T65, 100% water and 50% starter. This is my base and from here I make several desems (stiff, spelled, rye)
100% T65 100% Water 50% Liquide levain

Result

Pain de Siegle

70% T130 30% T80 90% Water 14 hours fermentation at 4 Celsius.
Mooswief Pain de Siegle first overview
Mooswief Pain de Siegle second overview
Mooswief Pain de Siegle first slice
Mooswief Pain de Siegle second slice

Baguette

Baguette from T65
Mooswief Baguette first overview
Mooswief Baguette second overview
Mooswief Baguette first slice
Mooswief Baguette second slice

Spelt bread

Spelt bread with Liquide Levain 14 hours fermentation at 4 Celsius.
Mooswief Spelt bread first overview
Mooswief Spelt bread second overview
Mooswief Spelt bread first slice
Mooswief Spelt bread second slice

Ciabatta with olives

With Liquide Levain (100% T65, 100% water and 50% starter) 14 hours fermentation at 4 Celsius.
Mooswief Ciabatta with olives first overview
Mooswief Ciabatta with olives first slice
Mooswief Ciabatta with olives second slice

Oat bread

65% T65 5% T130 bio 30% T80 bio 20% Liquide Levain 0,1 % Yeast 60 % water Bruhstük from out, milk, honey , out
Mooswief Oat bread first overview
Mooswief Oat bread second overview
Mooswief Oat bread first slice
Mooswief Oat bread second slice

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque