the chef recipe

the chef

Santa Maria Del Camí, Spain

혼합물

94%
5%
액체(리퀴드) 밀가루 기타
the chef

Preserve your sourdough for the future

Create your own Explore sourdough library

2015 이후

I am professional baker and decided to open my own sourdough bakery after 40 years working for others

특징

elastic to gooey consistency locally milled flour has consistency issues and therefore sourdough requires a little more attention in normally would with the feeding quantities (+/- a few %) we try to seek required consistency

맛과 풍미

레시피

시작하는 원료

  • 100% Wheat flour 11% protein 75% extraction
  • 80% Water
  • 10% Anstellgut

먹이재료

  • 10% Wheat flour 11% protein 75% extraction
  • 8% Water
1
Feeding with 10% flour and 8 % Water, keeping temperature at below 28 *C
10% Wheat flour 11% protein 75% extraction 8% Water

작업방식

1
Mixing Sourdough with a temperature 30-32 *C. Fermentation for 8 hours Feeding with 10% flour and 8 % Water, keeping temperature at below 28 *C Fermenting another 2 hours before mixing
100% Wheat flour 11% protein 75% extraction 80% Water 10% Anstellgut

Preserve your sourdough for the future

Create your own Explore sourdough library