Miscela
Unknown
Liquido
Farina
Altro
M-Tayebi-IR
dal 2022
When I was a child, I lived in the village and while baking bread with my grandmother in the firewood oven, I helped and was interested. And now I work in this field and I am interested in producing bread with sourdough.
Caratteristiche
My starter has been stored in very cold conditions for 2 years and now is fully active and alive. According to the investigation of the culture of the dominant microbial strains of this starter, there were 3 representative strains of the Lactobacillus family (Lactis, Plantarm and Durianis). With this starter, I produce retarder and frozen dough with a lifespan of 7-20 days
Sapore e aroma
Ricetta
Ingredienti di partenza
- kg Starter-flour-water
Ingredienti per il rinfresco
- kg Starter-four-water
1
-first dissolved starter in water.
-then added wheat flour and mix 10 min with mixer.
-after that rest 1 hour in 24 Degrees Celsius.
-move starter to box in 2 Degrees Celsius for two days.
-to reach pH=4 and T.T.A=10 is ready to use.
kg Starter-four-water
Metodo di lavorazione
1
starter=30.300
wheat flour=18.500
water=15.200
kg Starter-flour-water
Result
M-Tayebi-IR
I made Rye bread, whole wheat bread, brioche bread, croissant.
I made Multigrain bread, Barbari bread, whole wheat bread, barley bread.
Commenti
thank you.
I would like to give my starter as a gift to your library. I'm waiting for you.
Thank you.
Regards-Tayebi.