Età
3Anni
Colore
Paese di origine Stati Uniti d'America
Taste
& Flavour
Miscela
50%
50%
Liquido
Farina
Altro
Стёпа
dal 2021
Graduating from yeast breads I used to make in a bread machine and after my homebrewing beer days were over
Caratteristiche
Average tanginess on most sourdoughs - simple 20% whole wheat, 80% bread flour recipes. Average open crumb. Starter is fed 3 times before used in a recipe, usually with 20% innoculation
Sapore e aroma
Ricetta
Ingredienti di partenza
- 50% Whole wheat
- 50% Water
Ingredienti per il rinfresco
1
1. Discard everything but 5-10g, feed 1:5 ratio
Metodo di lavorazione
1
Grown in Centennial, CO, USA. Fed with 100% whole wheat
50% Whole wheat
50% Water
Result
Bread!
20% whole wheat, 20% innoculation
