Età
9Anni
Colore
Paese di origine Austria
Taste
& Flavour
Miscela
59%
40%
1%
Liquido
Farina
Altro
Dinkel-David
dal 2016
Busy me since I learned baker. Since I would like to bake at home I try to make leaven itself and it works
Caratteristiche
For spelled or wheat breads but also for spelled or wheat cake, By the sugar and kombucha a sweetness in itself Breads get their own note through the light sweet Long freshness at cake straight spelled is often dry through the leaven gets you softnes
Sapore e aroma
Ricetta
Ingredienti di partenza
- 150g Wasser
- 100g Vollkorndinkelmehl
- 8g Hefe
- 8g Zucker
- 100g Kombucha
- 100g Vollkorndinkelmehl
- 30g Zucker
Ingredienti per il rinfresco
- 100g Dinkelvollkornmehl
- 100g Wasser
- 30g Zucker
1
Tag 10 refreshed and used for bread or cakes
100g Dinkelvollkornmehl
100g Wasser
30g Zucker
Metodo di lavorazione
1
Mix all the ingredients and let stand for 24 hours at + 23 °
2 days at ca + 23 ° always after 24 hours for 10 days
On day 3 refrigerate at ca + 5 °
150g Wasser
100g Vollkorndinkelmehl
8g Hefe
8g Zucker
2
On the day 5 refresh
100g Kombucha
100g Vollkorndinkelmehl
30g Zucker
Result
Dinkelkuchen / Speltcake
Dinkelbrot / Speltbread
