Mistura

59%
41%
Líquido Farinha Outro
Niavel

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2002

Started to teach about sourdough.

Características

Vibrant and aromatic

Sabor

Niavel top shot
Niavel jar shot
Niavel front shot
Niavel rising shot

Receita

Ingredientes iniciais

  • 100% Flour
  • 100% Water
  • 40% Liquid levain

Ingredientes para alimentar

1
Keep 40g of Levain add 100g of flour and water

Método de trabalho

1
Liquid Levain
100% Flour 100% Water 40% Liquid levain

Result

Sour Dough Baguettes and Bread

Nice acidity, with a full bake.
Niavel Sour Dough Baguettes and Bread first overview
Niavel Sour Dough Baguettes and Bread second overview
Niavel Sour Dough Baguettes and Bread first slice
Niavel Sour Dough Baguettes and Bread second slice

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

Comentários

We use great Canadaian Wheat from the prairies of Western Canada, known for its high quality and high quantity protein. We use a winter wheat for our sourdough.

Please read an article on the resiliency of sour dough part 1 at http://magazine.bakersjournal.com/publication/?i=380917#{"issue_id":380917,"page":22}
Part 2 at http://magazine.bakersjournal.com/publication/?i=387291#{"issue_id":387291,"page":22}