2017-PM3-Tarwe recipe

2017-PM3-Tarwe

Oudheusden, Netherlands

혼합물

50%
50%
액체(리퀴드) 밀가루 기타
2017-PM3-Tarwe

Preserve your sourdough for the future

Create your own Explore sourdough library

2017 이후

I did a workshop sourdough

특징

Gluey, very potent sourdough

맛과 풍미

레시피

시작하는 원료

  • 50% Whole Rye Flour
  • 50% Wat
  • 25% Whole Rye Flour
  • 25% Fine wheat flour
  • 50% Water
  • 25% Whole Rye Flour
  • 25% Fine wheat flour
  • 50% Water
  • 50% Fine wheat flour
  • 50% Water
  • 50% Fine wheat flour
  • 50% Water
  • 50% Fine wheat flour
  • 50% Water

먹이재료

  • 50% Fine wheat flour
  • 50% Water
1
Half, add, mix and stir
50% Fine wheat flour 50% Water

작업방식

1
Day 1: Mix and stir
50% Whole Rye Flour 50% Wat
2
Day 2: Add, mix and stir
25% Whole Rye Flour 25% Fine wheat flour 50% Water
3
Day 3: Throw away half, add, mix and stir.
25% Whole Rye Flour 25% Fine wheat flour 50% Water
4
Day 4: Throw away half, add, mix and stir
50% Fine wheat flour 50% Water
5
Day 5: Repeat step 4.
50% Fine wheat flour 50% Water
6
Day 6: Repeat step 5. Ready to bake or put in fridge,
50% Fine wheat flour 50% Water

Preserve your sourdough for the future

Create your own Explore sourdough library