Khufu recipe

Khufu

Norwich, Estados Unidos
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Impressão

Idade

28anos
Cor

País de origem Estados Unidos

Taste
& Flavour

Ásia
Austrália
Antártica
África
Europa
América do Norte
América do Sul

no mundo

  • 3005 ЗАКВАСОК
  • 112 países
  • 2502 cidades

Mistura

70%
20%
10%
Líquido Farinha Outro
Khufu

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 1996

My grandmother.

Características

Rises at 20C in about 12 hours after removing from refrigerator. I can delay it's use after feeding by sitting it out for 1 hour before putting in the refrigerator which allows me to delay its use for 2-3 days... or 1.5 hours rest before putting in the refrigerator if not using for 3-5 days.

Sabor

Khufu jar shot
Khufu front shot

Receita

Ingredientes iniciais

  • 10g 50% hydration starter
  • 30g Water
  • 40g Bread flour
  • 20g Whole Rye Flour

Ingredientes para alimentar

1
See above.

Método de trabalho

1
Refresh my 50% hydration starter to 100g total: > 10g of my starter (discard remainder), + 30g of filtered room temperature water, + 20g whole Rye flour, + 40g of Bread flour.
10g 50% hydration starter 30g Water 40g Bread flour 20g Whole Rye Flour
2
Mix water and starter until incorporated. Add and mix in the Rye flour. Add and mix in the Bread flour.
3
Transfer to clean jar and cover with lid. Rest at 68F (20C) for 30 minutes. Move to refrigerator to use the next day.

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library