идеальная закваска

Смесь

66%
33%
жидкость муку Другой
Cambio

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С 2011

Back to basics... And understanding the basics and changes you can make to make a difference

Характеристики

As it changes everytime (and I want to because I play around with it!), it is never the same. Once it is very alcoholic (accelerated feeding!), then it is very acidic (stiff and cold), ... never the same... Cambio

Вкус и аромат

Cambio top shot
Cambio jar shot
Cambio front shot
Cambio rising shot

Рецептура

Ингредиенты для стартера

  • 5g Wheat flour
  • 5g Water
  • 5g Starter(dried)

Ингредиенты для обновления

  • 100g Starter
  • 250g Wheat flour
  • 250g Water
1
Mainly mixing with a Danish whisk the starter leftover with water, afterwards add flour as needed
100g Starter 250g Wheat flour 250g Water

Метод работы

1
My sourdough changes every time I refresh it but I don't mind! Sometimes stiff, sometimes liquid... One week with rye flour, the other week with wholewheat, ...
5g Wheat flour 5g Water 5g Starter(dried)

Result

Edison Wheat Bread

Made with 20% Cambio, 50% white flour, 50% homemilled Edison wheat, hydration 75%, 2.4% salt 2 hr bulk, 4 hr final
Cambio Edison Wheat Bread first overview
Cambio Edison Wheat Bread second overview
Cambio Edison Wheat Bread first slice
Cambio Edison Wheat Bread second slice

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