Mistura

40%
60%
Líquido Farinha Outro
Coalhada

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2016

To adquire some experience.

Características

Using milk in the formula, I noted that this makes the starter a little bit stiffer than using only water as liquid. Flavour is more lactic too and it develops many flavours and aromas in the bread baked. At least, I noted a great cold fermentation (at the fridge). In about 15 hours at the fridge, the fermantation double the volume.

Sabor

Receita

Ingredientes iniciais

  • 20% Water
  • 20% Milk
  • 60% White wheat flour
  • 20% Water
  • 20% Milk
  • 30% White wheat flour
  • 30% Rye wheat flour

Ingredientes para alimentar

  • 20% Water
  • 20% Milk
  • 60% White wheat flour
1
same wheitgh and proportions of starter. After doubled in volume, use 30g as a starter for a baking and restore the remaining levain at the fridge.
20% Water 20% Milk 60% White wheat flour

Método de trabalho

1
80% hidratation with organic white wheat flour, 50% milk and 50% water. Fed 3x week and stored at the fridge
20% Water 20% Milk 60% White wheat flour
2
Before use: 1st feed: same wheitgh and proportions of starter. After doubled in volume, use 30g as a starter for a baking and restore the remaining levain at the fridge. 2nd and 3rd feeds: repeat the 1st process to reach the volume needed in the recipe. Sometimes I use a blend of flours (white wheat, rye wheat or malted rye wheat) to add flavor and colour to the bread.
20% Water 20% Milk 30% White wheat flour 30% Rye wheat flour

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library