Mélange

33%
33%
33%
Liquide Farine Autres
Tatarski

Préserver votre levain pour le futur

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Depuis 2017

I friend of mine once brought a homemade sourdough bread and it was a whole different world, than what I was used to. So after I failed many times (or so I thought) I decided that this is interesting and I should pursue this more to find out everything about it. It became my hobby and now it's my profession.

Caractéristiques

So, at the end of last year, I left it on purpose to see what will happen at room temperature. It overproofed of course, but after 6 months at ~18-19 C in the winter and 21-22 C in the summer , and after few feedings it rose and developed beautifully. It is strong!

Goût et saveur

Recette

Ingrédients de base

  • 100% Alow extr.
  • 100% Water
  • 100% Starter

Ingrédients pour nourrir le levain

  • 100% Flour
  • 60% Water
  • 100% Starter
1
Depending on the purpose of usage I am using different stiffness of sourdough. 100% for batters, cakes etc., more liquid-like doughs, and about 60% hydr. for stiffer doughs like bread, croiss.. etc.
100% Flour 60% Water 100% Starter

Méthode de travail

1
I just put flour and water together, discard one part on the next day (and every time I see that it has "matured, if I can say that almost, at this stage) of feeding and feed.
100% Alow extr. 100% Water 100% Starter

Result

Croissants

I have made more than croissants, but they seem the most intriguing for now.

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque