Hi everyone,
Today we will prepare the Contemporary Sourdough Starter from Tokyo Japan. This Nabulsi method is for the first time on KZitem.
For English speakers - for more information or any questions, please send us on our below social media accounts.
Thank you.
Ingredients
First stage:
Flour 00 : 300g
Warm water : 300g
Dry Yeast : 1g
Mother yeast Flour(lievito madre) : 30g
Black honey :5g
After mixing the ingredients, let them rest at a temperature between 25-30 degrees for 4 hours.
Second stage :
Mother Yeast : 50g
Flour 00 : 100g
Water : 100g
After mixing the ingredients, let them rest at a temperature between 25-30 degrees for 4 to 6 hours.
المكونات :
مرحلة 1
طحين 00 :300g
ماء فاتر :300g
خميرة جافة:1g
طحين levito madre:30g
عسل اسود :5g
ترتاح لمدة 4ساعات بدرجة حرارة 25-30
مرحلة 2
خميرة الام :50g
طحين 00 : 100 g
ماء : 100g
ترتاح بين 4-6ساعات بدرجة حرارة 25-30
Негізгі бет ساوردو المعاصرة | CONTEMPORARY SOURDOUGH
Пікірлер: 136