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dal 2021

I love sourdough breads in general, I saw many tutorials online and decided to venture on baking bread.

Caratteristiche

Very bubbly sourdough, even after two weeks on the fridge without feeding, bread comes out fluffy and a little bit sour( just enough)

Sapore e aroma

Eli top shot

Ricetta

Ingredienti di partenza

  • 60g Whole wheat flour
  • 60g All purpose flour
  • 120g Filtered wayer

Ingredienti per il rinfresco

1
Discard and only leave 25g add 25g filtered water dialectic and add 25g spelt flour

Metodo di lavorazione

1
Day 1: Mix 60 g whole wheat flour, 60 g all-purpose flour and 120 g water ,cover loosely and let it rest 24hr. Day 2:stir Days 3-7: Add 30 g of starter from the day before to a clean jar along with 60 g all-purpose flour and 60 g water. Stir until smooth, cover loosely and let rest at room temperature for 24 hours. Repeat daily feedings until the starter is ready to bake with, 7-14 days
60g Whole wheat flour 60g All purpose flour 120g Filtered wayer

Result

Sourdough bread

Eli Sourdough bread first overview
Eli Sourdough bread second overview

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