Età
7Anni
Colore
Paese di origine Ungheria
Taste
& Flavour
Miscela
Unknown
Liquido
Farina
Altro
Anyakovász
dal 2017
Caratteristiche
After feeding, at 26°C, it triples after 3.5h, which is its strongest state for kneading. This sourdough serves us to make our lovely every-day french country loaf. https://www.youtube.com/watch?v=ByKilJvsm0w
Sapore e aroma
Ricetta
Ingredienti di partenza
Ingredienti per il rinfresco
- 30g Sourdough
- 40g Tap water
- 45g Bl80
- 5g Whole wheat
1
Get out 30g of sourdough, add 40g filtered tap water and 45g of bread flour (type BL80 Pásztói Julia mill) and 5g whole wheat flour (Pásztói Júlia mill).
Mix well, keep 1h at room temperature (26 ˙C) after put in fridge (7-8 ˝C)
30g Sourdough
40g Tap water
45g Bl80
5g Whole wheat
Metodo di lavorazione
1