Возраст
8года
цвет
Страна происхождения Соединённые Штаты
Taste
& Flavour
Смесь
100%
жидкость
муку
Другой
Clint Yeastwood
С 2016
Better flavor and more beautiful than baking with commercial yeast
Характеристики
Sour tang typical of San Francisco
Вкус и аромат
Рецептура
Ингредиенты для стартера
- 85% Dough
Ингредиенты для обновления
1
Mix in ingredients for regular baking allow to proof
See above
(80% wheat bread flour
(20% whole wheat flour
(75% water
(2% salt
Метод работы
1
Remove enough dough for baking
85% Dough
2
Add to the culture left in the mixing/proofing container:
80% wheat bread flour
20% whole grain wheat flour
2% salt
75% water
3
Mix with a stick (by hand) until all flour has been hydrated
4
Stretch and fold 3-4 times (allowing a minimum of 30 minutes rest between folds) over the next 20-30 hours.
5
Remove enough dough for baking.
Repeat
6
Refrigerate the remaining culture in the summer time and anytime it will be inactive longer then 2 days.
For best results bake at least every week to 10 days.
If your culture will be/has been neglected over 3 weeks don’t expect great results in next cycle or two.
Result
Комментарии
Feeder of my family, influencers
Bake the World Great Again, Bake America Great Again