Miscela

100%
Liquido Farina Altro
Isabelle

Conserva il tuo lievito madre per il futuro

Crea il tuo Esplora la biblioteca

dal 2017

Started with yeast bread, but wanted to take it to the next level and go as clean as possible

Caratteristiche

Medium sour in slow fermentation. Not sour for hybrid bread. Great with walnut bread.

Sapore e aroma

Ricetta

Ingredienti di partenza

  • 25% Wholegrain bio wheat flour
  • 50% Water
  • 25% Wholegrain bio rye flour

Ingredienti per il rinfresco

1
Depending on baking activity I make less or more levain. Always with 50% mother dough of the flour weight (ex 50g MD + 100g flour + 100g water)

Metodo di lavorazione

1
Sourdough starter born on december 15, 2017. Made with wholegrain bio wheat flour from De Kloostermolen in Haacht. 100% hydration.
25% Wholegrain bio wheat flour 50% Water 25% Wholegrain bio rye flour

Conserva il tuo lievito madre per il futuro

Crea il tuo Esplora la biblioteca

Commenti