100 percent hydration, mixed flours creates a unique flavour profile plus the original starter is 200 years old. Tangy and fruity depending on the feeding regime.

Kıvamı

Lezzet ve Tat

Tarif

Başlangıç malzemeleri

10% Khorasan flour
10% Rye
5% Semolina
75% Strong bakers
100% Water

Besleme malzemeleri

100g flour mixture and 100g water

Çalışma yöntemi

Under my protection, my sourdough starter fed once a week and kept in the fridge. Ciabatta turns out very mild, almost not sour, and no-knead has got strong aroma and sourness I like.

10% Khorasan flour 10% Rye 5% Semolina 75% Strong bakers 100% Water

Result

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