Lievito madre perfetto
Età
6Anni
Colore
Paese di origine Finlandia
Taste
& Flavour
Miscela
50%
50%
Liquido
Farina
Altro
Minea
dal 2018
Reading about sourdough in a magazine.
Caratteristiche
Later.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 50% Water
- 50% White wheat flour
Ingredienti per il rinfresco
- 50% Water
- 50% Wheat flour
1
Starter is in the fridge when not used. When using, I take it out of the fridge and feed it according to my baking and timing needs. Feeding ratios and frequencies are always based on needed acidity and bake time.
50% Water
50% Wheat flour
Metodo di lavorazione
1
This starter was made from white wheat flour and water with a 50/50 mixture. It was refed daily for six days and then every other day when it got active.
50% Water
50% White wheat flour
Result
Bread
Wholegrain wheat flour.
