Miscela

50%
50%
Liquido Farina Altro
BASS

Conserva il tuo lievito madre per il futuro

Crea il tuo Esplora la biblioteca

dal 2012

my sensei and bakery competition

Caratteristiche

a wheat based liquid sourdough. Milky, nutty and fruity profile. A strong companion on the road. Always at his best 4 hours after his last feed and kept on 22°C

Sapore e aroma

BASS top shot
BASS jar shot

Ricetta

Ingredienti di partenza

  • 50% Flour
  • 50% Water

Ingredienti per il rinfresco

  • 20% Bass
  • 50% Flour
  • 35% Water
1
I keep Bass in the fridge and feed him 3 times a week.. Before using him, I re start him with 2 feeds with 6 hours in between
20% Bass 50% Flour 35% Water

Metodo di lavorazione

1
apple, raisins and honey on luke warm water and leave for 5 days. use the active water on 1/1 base with T55 flour.
50% Flour 50% Water

Result

bread

Conserva il tuo lievito madre per il futuro

Crea il tuo Esplora la biblioteca