Hapa wheat recipe

Hapa wheat

Oakland, Stati Uniti d'America
Lievito madre perfetto

Miscela

75%
25%
Liquido Farina Altro
Hapa wheat

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dal 2016

I wanted to recreate bread I ate in Europe. It's a personal challenge to bake bread as good if not better than we can buy for a lot less money.

Caratteristiche

Very active, usually requires just a few hours at room temperature to become bubbly and risen.

Sapore e aroma

Hapa wheat top shot
Hapa wheat jar shot
Hapa wheat front shot
Hapa wheat rising shot

Ricetta

Ingredienti di partenza

  • 50% Bread flour
  • 50% Whole wheat flour
  • 100% Water

Ingredienti per il rinfresco

  • 50% Starter
  • 50% Bread flour
  • 50% Whole wheat
  • 100% Water
1
I add 2 ounces of starter to 4 ounces of water and 2 ounces each bread and whole wheat flour; 1:2:2 ratio.
50% Starter 50% Bread flour 50% Whole wheat 100% Water

Metodo di lavorazione

1
A mix of bread and whole wheat flour, 100% hydration
50% Bread flour 50% Whole wheat flour 100% Water

Result

Sample bakes

Hearth bread, American sandwich bread, rye bread, challah, and stollen so far.
Hapa wheat Sample bakes first overview
Hapa wheat Sample bakes second overview
Hapa wheat Sample bakes first slice
Hapa wheat Sample bakes second slice

Conserva il tuo lievito madre per il futuro

Crea il tuo Esplora la biblioteca

Commenti

I call it Hapa because it's a mix of white and whole wheat, Hapa refers to people of mixed race ancestry like me so it's a personal allusion as well.