나이
8년
색
원산지 India
맛과 풍미
혼합물
100%
액체(리퀴드)
밀가루
기타
Mumbai
2016 이후
Looking tempting images of sourdough on facebook made me to read more about it and seeing benefits of it I started to experiment with the flours
특징
It has local Mumbai water and himalyan Light Rye flour
맛과 풍미
레시피
시작하는 원료
- 20% Rye
먹이재료
1
I discard half of the starter and feed it equal portion of new flour and water to it. and keep the jar in fridge again
작업방식
1
20% Rye
2
1:1 white organic flour and light rye flour
75%water
seasalt 2%
autolyse 40 minutes
S&F 4 at 40 minutes
Rested in fridge 6 hrs.
Bench rest for 20 minutes.
Shaped and
Baked at 250°c for 15 minutes with water steam . no dutch oven. baked on cast iron griddle for another 15 minutes after removing bowl of water at 225°c
Result
sour dough wholewheat pizza muffins
I tried the starter for pizza flavoured muffins with marinated pizza herbs added to the dough.
