Massa mãe perfeita
Idade
6anos
Cor
País de origem Alemanha
Taste
& Flavour
Mistura
46%
53%
Líquido
Farinha
Outro
Ada
desde 2018
I found great bread recipes with sourdough and wanted to try them out.
Características
A strong starter with a mild flavour.
Sabor
Receita
Ingredientes iniciais
- 100g Wheat flour 1050
- 100g Water
- 120g Wheat flour 1050
- 100g Water
- 120g White wheat flour 1050
- 100g Water
- 100g Water
- 120g White wheat flour 1050
Ingredientes para alimentar
- 40g White wheat 1050
- 32g Water
- 20g Starter
1
Take 20 g starter, mix with water and white wheat 1050
40g White wheat 1050
32g Water
20g Starter
Método de trabalho
1
Mix 100 g hand warm water and 100 g wheat flour 1050.
Keep warm at 26° C.
100g Wheat flour 1050
100g Water
2
At the next day mix the complete starter from yesterday with 100 g water and 120 g white wheat flour 1050.
Keep warm at 26° C.
120g Wheat flour 1050
100g Water
3
At the next day take 200 g starter and mix with 100 g water and 120 g white wheat flour 1050.
Keep warm at 26° C.
120g White wheat flour 1050
100g Water
4
Take 200 g of starter, mix with 100 g water and 120 g white flour 1050.
Keep warm at 26° C.
The starter is finished.
100g Water
120g White wheat flour 1050
Result
Tartine Bread
A very tasty sourdough bread. Recipe in the book tartine bread by Chad Robertson.
