Sour Rye sponge. The day before I bake, I create a pre-ferment, that is added to the final dough the following day. It adds flavor and also increases the shelf life of breads. Here I am using an organic Rye from Fort Benton, MT, mixed with water and starter. Tomorrow morning I’ll mix the final dough with the rest of the ingredients and will be selling this bread and all of the rest of my goodies in Butte at @5518designs ! Note: Starting tomorrow, my sales at 5518 will be from 11am-1pm, which is
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PRE FERMENT YOUR DOUGH It’ll make it taste SO much better For the pre-ferment: 100g flour 100g water Small pinch of dry instant yeast For the final dough: The preferment 400g flour 300g water 5g dry instant yeast 10g salt Olive oil Sesame seeds Maldon sea salt | Johnny KyungHwo
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RECETA DE DONAS CASERAS SIN HORNO. Ingredientes: Para el pre fermento: • 1 taza de leche tibia. • 1/2 taza de azúcar. • 1 cucharada de levadura seca. El resto de los ingredientes: • 1 huevo 🥚. • 500gr de harina. • 1/2 cdita de sal. • 50gr de mantequilla a temperatura ambiente. Decorar con chocolate derretido o glaseado. | Emprende Fácil en Casa
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