Возраст
8года
цвет
Страна происхождения Соединённые Штаты
Taste
& Flavour
Смесь
Unknown
жидкость
муку
Другой
Persi-Rose
С 2016
10 years I cooked a lot with sourdough,but the recipes also used yeast. Following the group Perfect Sourdough on FaceBook challenged me to try it again but with NO yeast
Характеристики
As I am still learning, I generally make a tartine loaf. Proofed on the hearth with heater on. stretch and fold 4 times aproximately 30 minutes apart. I put it in a dutch oven from the start with cornmeal on the bottom It stays here for the day on the hearth. Then into the refrigerator for 12-24 hours. Score then straight to oven 500 degrees for 25 min lid on, Lid off another 25-40 min until done
Вкус и аромат
Рецептура
Ингредиенты для стартера
Ингредиенты для обновления
1
When feeding: 50 gr flour mix and equal amount 50 gr fermented water twice daily.
Метод работы
1
This summer I fermented rose water.
This was the start of the starter. Mixed with 92 % AP flour, 2 % rye and 5% whole wheat flour.
Now using fermented persimmon water.