혼합물

40%
40%
20%
액체(리퀴드) 밀가루 기타
Jooseppi

Preserve your sourdough for the future

Create your own Explore sourdough library

2018 이후

Had been working at a bread bakery back in the states before moving here. Missed baking sourdough and having good bread around

특징

Pretty fast fermentation reaches peak in a few hours. Much more pungent sour smell than the one we used at the bread bakery I used to work at.

맛과 풍미

레시피

시작하는 원료

  • 50% Rye
  • 50% Whole wheat
  • 100% Water
  • 50% Starter

먹이재료

1

작업방식

1
Mix water flour old starter let sit overnight. Next day build levain and age for 3-4 hrs. I rstore my starter in the fridge until the day before the next time I bake. If the starter is sluggish I do several feedings before building levain.
50% Rye 50% Whole wheat 100% Water 50% Starter

Preserve your sourdough for the future

Create your own Explore sourdough library