Età
4Anni
Colore
Paese di origine Francia
Taste
& Flavour
Miscela
50%
50%
Liquido
Farina
Altro
Champagne
dal 2020
Yeast shortage due to covid lock down.
Caratteristiche
Well, it leavens bread and brioche, innit. Low inoculation, Respectus Panis method. Very nice crust, crumbs, ovenspring, aromas, flavour. I use it with any type of flour,mostly ancient grains.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 50% Whole Rye Flour
- 50% Water
Ingredienti per il rinfresco
- 50% Whole Rye Flour
- 50% Water
1
Take it out of the fridge, let it warm up, add lukewarm water, whip, add Champagner Brot wholemeal rye flour.
50% Whole Rye Flour
50% Water
Metodo di lavorazione
1
Ancient variety rye starter, only ever fed stone milled organic "Brot Champagner" variety rye.
Just boosted once on the very first day with oat bran water. When ripe, it develops amazing exotic fruit aromas and flavours. Ananas, unripe banana, and a hint of mango.
Created mid February this year, I baked the first loaf out of it a mere 4 days into its creation and it turned out to be very nice.
50% Whole Rye Flour
50% Water
2