Sourdough Pure
Ingredients
Flour | 50% | 5000 g |
Sonextra Zuurdesempoeder (Sourdough) » | 50% | 5000 g |
Fresh Yeast* | 0,1 - 0,3% | 10 - 30 g |
Water approx. | 100% | 10000 g |
Working method | |
Mixing | Dissolve the yeast in the water and then mix it with flour and Sonextra Zuurdesempoeder Stir it smoothly in a bucket** which size is twice as much than the mass |
Intermediair proof | Leave it for 12-48 hours in the proofer at 28ºC |
Scale | 10-30% of the flour weight |
Extra information | |
Remarks | Do not save the remnants of the dough in the freezer * Yeast dosage: -0.1% ..... 48 hours fermentation -0.2% ..... 24 hours fermentation -0.3% ..... 12 hours fermentation Tip **: Sonneveld bucket is well suited for this occasion. |