Смесь

50%
50%
жидкость муку Другой
Percy

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С 2021

Some years ago I was inspired by sourdough baking, but let it rest. Last year I picked-up my hobby. My main inspiration comes from Proof bread, Sourdough Sophia, the bread code. And recently also Karl

Характеристики

It's a relative new starter, few months old. It struggles still a bit to double in size after refreshing and keeping it at 27C. Percy remains having the same volume for the first 3 to 4 hours, afterwards it starts to grow and in about 6 hours it has grown about 80%. She gives a honey'ish taste to my bread, although no honey was used in the starter.

Вкус и аромат

Рецептура

Ингредиенты для стартера

  • 50% Plain flour
  • 50% Water

Ингредиенты для обновления

  • 33% Water
  • 33% Flour
  • 33% Starter
1
This is a plain white liquid starter. I store my base "mother" starter in the fridge. When baking I take 10 grams and refresh with 1:1:1 ratio and leave it @27C for about 6 hours. Then I refresh again 1:2:2 so my 30 gram starter with 60 gram water and 60 gram flour. This again for 6 hours @27degr. Store overnight in the fridge and in the morning use it to create my dough.
33% Water 33% Flour 33% Starter

Метод работы

1
This is a liquid starter 100%. I feed it with plain flour from the local mill and water from the tap.
50% Plain flour 50% Water

Result

Bread

Percy Bread first overview
Percy Bread second overview

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