Líquido Farinha Outro
Preserve sua Fermentação Natural para o futuroCreate your own Explore sourdough library
It's professionall interest
This starter gives texture , long shelf-life, with storng roasted wheat notes, with a little bit acid after baking. This bread is baking on stone- oven. It's can help to give in finished goods more moistness and creamy colour for texture. If we use 50% of sourdough for chiabatta it gives country style bread imige.
- % 50
- % 50
Ingredientes para alimentar
1st day wheat flour 450- 60% water -40%. Water stayed with 2.5-4 degrees temperature refresh with argentum tube, like liquid ice. Next day put 40% of Durum flour, 60% of water with 40 degrees temperature.
Método de trabalho
Wheat flour Durum
All types of wheat bread
Chiabatta, baguette, loaf breads, sendwiches, rye-wheat breads, toast bread, burger buns, sweet buns.