Âge
11Ans
Couleur
Pays d'origine Suisse
Taste
& Flavour
Mélange
75%
25%
Liquide
Farine
Autres
Serini
Depuis 2013
I`m a chef, always looking for nice recipes...
Caractéristiques
The starter needs to grow min. 18h in the fridge with a temperature of approx 15°C. He has doubled his size and need another 18h to lift the dough for baking. The result is a very fluffy, gentle tasting bread.
Goût et saveur
Recette
Ingrédients de base
- 25% Wheat rye flour
- 25% Wheat white flour
- 50% Water
Ingrédients pour nourrir le levain
- 20% Starter
- 20% Wheat rye flour
- 20% Wheat white flour
- 40% Water
1
mix all together. We`re baking everyday bread and pizza, so i build as much as we need to do the dough and restart for the next day again.
20% Starter
20% Wheat rye flour
20% Wheat white flour
40% Water
Méthode de travail
1
25% Wheat rye flour
25% Wheat white flour
50% Water
Result
white and rye bread
The dough had a long, cold fermentation. I use to bake in a professional oven.
pure sourdough pizza and pittabread
Both same recipe, added olive oil
