Âge
6Ans
Couleur
Pays d'origine Canada
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Trogi
Depuis 2018
I had been baking with yeast fir decades, wanted to take it to the next step
Caractéristiques
Not very acidic has fruity aromas
Goût et saveur
Recette
Ingrédients de base
- 250g Add organic whole spelt
- 250g Add water
Ingrédients pour nourrir le levain
- 250g Bread flour
- 250g Water
1
Throw away 500g
250g Bread flour
250g Water
Méthode de travail
1
Fed with whole spelt and refreshed with bread flour on the day of baking. This ends up giving 1/3 spelt 2/3 bread flour.
250g Add organic whole spelt
250g Add water
Result
Boule
70% hydration boule made with un bleached wheat flour. 500g flour, 275g water, 500g 1:1 starter, 15g salt.