Lleexxus
Any ripe spontaneous fermentation starter is required. Requires three refreshes.

Temperature
Fermentation time
TA / DY
First phase
+25 ... 26 C
6 hours
200 (100% pitch)

Second phase
+23 ... 27 C
8 hours
160 (60% pitch)

Third phase
+30 C
3 hours
190 (90% pitch)

For those who are interested, I can give you a detailed picture.
The difference from the production sourdough from mariana_aga is not the use of prom. yeast, and shorter production times.
Used materials from the bvallejo blog.
Again, for those interested, I'll tell you how to do this in a regular kitchen (it's about temperature).
Chef
Quote: Lleexxus
For those who are interested, I can give you a detailed picture.
It would be better just a detailed picture, in its current form the topic is not interesting.
Lleexxus
Thank you for your comment. Indeed, dry and not interesting. But I did not set myself the goal of captivating, I just see perfectionist people on the forum who want to repeat exactly the old proven GOST recipes. It seems to me that it is impossible to do this on spontaneous leaven. I had this experience, I made a production starter according to mariana_aga. To my regret, I do not have the talent of a taster, and I do not feel a subtle taste difference, so I am not ready to claim that a production starter is something. Although, it is more predictable, eh.
This post is valid for those who will not be stopped by the dryness and uninteresting presentation, and it is difficult to write exciting about the leaven.
I also want to add that I am ready to conduct a simultaneous experiment on such refreshing in order to compare the result.
If there are willing
Viki
In German ... why? We have our own production starter culture. According to Auerman. And predictable, and not troublesome, and how many generations of our bakeries have worked with it ...
Lleexxus
And just try, because here many are experimenting, removing different starters from different starting products. Well, this one, production German without prom. yeast, and more free conditions when refreshing by temperature, in contrast to our production.

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