완벽한 사워도우
나이
9년
색
원산지 United States
맛과 풍미
혼합물
75%
25%
액체(리퀴드)
밀가루
기타
Hapa wheat
2016 이후
I wanted to recreate bread I ate in Europe. It's a personal challenge to bake bread as good if not better than we can buy for a lot less money.
특징
Very active, usually requires just a few hours at room temperature to become bubbly and risen.
맛과 풍미
레시피
시작하는 원료
- 50% Bread flour
- 50% Whole wheat flour
- 100% Water
먹이재료
- 50% Starter
- 50% Bread flour
- 50% Whole wheat
- 100% Water
1
I add 2 ounces of starter to 4 ounces of water and 2 ounces each bread and whole wheat flour; 1:2:2 ratio.
50% Starter
50% Bread flour
50% Whole wheat
100% Water
작업방식
1
A mix of bread and whole wheat flour, 100% hydration
50% Bread flour
50% Whole wheat flour
100% Water
Result
Sample bakes
Hearth bread, American sandwich bread, rye bread, challah, and stollen so far.
의견
I call it Hapa because it's a mix of white and whole wheat, Hapa refers to people of mixed race ancestry like me so it's a personal allusion as well.