Mélange

50%
50%
Liquide Farine Autres
Perla

Préserver votre levain pour le futur

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Depuis 2014

I have worked with doughs for a long period of time when I decided to use the sourdough to try something different.

Caractéristiques

The starter works really well by using the fridge as well as out of it. The daily activation lasts around 3 hours. This type of Barbilla wheat is really good because it has a 15% of protein. Thank to this protein we can obtain very slowly fermentation getting fantastic results0

Goût et saveur

Perla front shot

Recette

Ingrédients de base

  • 50% Water
  • 50% Flour

Ingrédients pour nourrir le levain

1
I feed it daily and it is in the fridge at 6 degrees

Méthode de travail

1
50 % flour 50 % water Bran, flour, from Barbilla. Wheat.
50% Water 50% Flour

Result

Doughnuts

I had a family recipe and I changed the yeast percentage by th sourdough.
Perla Doughnuts first overview

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque