![cj1995 recipe](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_cj1995_jar.jpeg?itok=Xzc_3CsG)
Смесь
83%
17%
жидкость
муку
Другой
cj1995
С 1995
I read lot of makeing sourdough 1990 s and finaly i get mine from friend and colleague. Work with daily over two years at Hotel bagery in Helsinki.
Характеристики
when is stored in freezer will take quit long period to wake up again.
Вкус и аромат
![cj1995 top shot](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_cj1995_top.jpg?itok=aDJGN56G)
![cj1995 jar shot](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_cj1995_jar.jpeg?itok=Xzc_3CsG)
Рецептура
Ингредиенты для стартера
- 33% Wheat
- 50% Water
- 17% Grape
Ингредиенты для обновления
- 67% Water
- 33% Wheat
1
67% Water
33% Wheat
Метод работы
1
33% Wheat
50% Water
17% Grape
Result
Brioche
Classic brioche with sourdough starter.
48th hours
![cj1995 Brioche first overview](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_cj1995_brioche_entirely.jpeg?itok=9hOYWkwO)
![cj1995 Brioche second slice](https://questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_cj1995_brioche_slice_second.jpeg?itok=C3qerKPN)