Levain parfait
Âge
45Ans
Couleur
Pays d'origine Suisse
Taste
& Flavour
Mélange
78%
22%
Liquide
Farine
Autres
vegana
Depuis 1979
it started out because it seemed trendy.. now... its passion
Caractéristiques
this starter originated in 1979 and is used in all of my breads at home and bakery. It is not overly strong due to my percentages and it adds a lovely flavour
Goût et saveur
Recette
Ingrédients de base
- 605g Flour
- 350% Water
Ingrédients pour nourrir le levain
- 65% Sbf
- 35% Water
1
since I use mine every day I do not remove any.. I simply use what I need then add more in the 65/35 ratio
65% Sbf
35% Water
Méthode de travail
1
I am the continuing life of a starter that was made in 1979.
605g Flour
350% Water
Result
everything
I use it in all of my breads except flat bread.. but, as I think about it, maybe I should try it there too
