Возраст
неизвестный год
цвет
Страна происхождения Германия
Taste
& Flavour
Смесь
33%
44%
22%
жидкость
муку
Другой
My Hybrid Sourdough
С Unknown
The fascination that the sourdough rises and the very good taste of sourdough breads.
Характеристики
It's very difficult to describe the sourdough. It's not too sour, he is suitable for Wheat-Breads like Tartine or strongly Rye Breads.
Вкус и аромат
Рецептура
Ингредиенты для стартера
- 20g Champagner-rye
- 20% Wheat t110
- 30% Water
- 10g Starter
Ингредиенты для обновления
- 20g Champagner rye
- 20g French wheat t110
- 30g Water
- 10g Starter
1
Since then I feed the sourdough twice a week like description below.
20g Champagner rye
20g French wheat t110
30g Water
10g Starter
Метод работы
1
My base Sourdough was a Wheat Starter by Mike Zakowski (thebejkr), which I reveived on a baking class in September 2018.
20g Champagner-rye
20% Wheat t110
30% Water
10g Starter