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액체(리퀴드) 밀가루 기타
Eli

Preserve your sourdough for the future

Create your own Explore sourdough library

2021 이후

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

특징

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

맛과 풍미

Eli top shot

레시피

시작하는 원료

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

먹이재료

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

작업방식

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

Preserve your sourdough for the future

Create your own Explore sourdough library