Natalia Iks
Here is such a section:French sourdough bread in a bread maker
If it weren't so sour, it would be delicious ...
entin
Starter culture 100% hydrated. Translate please. And yet, what does ascorbic acid give? Today I didn't have it, I put it without her. I don't think it will be critical ... Huh ?!
Zhannptica
Valentine, this is when the ratio of flour and water is equal to 1: 1
We take 20 grams of starter and add 100 grams of flour, 100 ml of water and leave overnight. In the morning, you have an active starter culture 100% hydrated.
And to avoid acidity, use Liquid Yeast. With them, the bread never turns sour)) success

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers