Created by: walla2butterfly
Project

first attempt

Share a little about the ingredients and techniques used to create this dish/item. 170g sourdough, 85g unbleached white flour, 85g water (Poolish), 182g unbleached white flour, 154g wh wheat, 31g roasted wheat kaska(fresh ground), 20g fresh ground Rye, 1/4 slightly ground caraway seed, 11g salt, 285g water (95 degree). 12 hr cold fermentation

You Can Make This

walla2butterfly made first attempt with:

Artisan Bread Making

Online Class

Artisan Bread Making

with Peter Reinhart

  • 170g sourdough
  • 85g unbleached white flour
  • 85g water (Poolish)

Project Description

Share a little about the ingredients and techniques used to create this dish/item. 170g sourdough, 85g unbleached white flour, 85g water (Poolish), 182g unbleached white flour, 154g wh wheat, 31g roasted wheat kaska(fresh ground), 20g fresh ground Rye, 1/4 slightly ground caraway seed, 11g salt, 285g water (95 degree). 12 hr cold fermentation

Q&A with walla2butterfly

No completed Q&As yet.

Skill Level

Intermediate