backen:brot_broetchen:sauerinfo
Differences
This shows you the differences between two versions of the page.
| Both sides previous revisionPrevious revisionNext revision | Previous revision | ||
| backen:brot_broetchen:sauerinfo [2025/07/21 11:13] – dux | backen:brot_broetchen:sauerinfo [2025/07/21 12:52] (current) – dux | ||
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| ====== SauerInfo ====== | ====== SauerInfo ====== | ||
| - | roggenbrot 40-50% sauer\\ | + | |roggenbrot| 40-50% sauer|\\ |
| - | roggenmisch 50% sauer\\ | + | |roggenmisch| 50% sauer|\\ |
| - | weizenmisch 60-80% sauer\\ | + | |weizenmisch| 60-80% sauer|\\ |
| jeweils von der menge des roggenanteils\\ | jeweils von der menge des roggenanteils\\ | ||
| Line 9: | Line 9: | ||
| bsp: (1000g mehl + 500g wasser): 10 = TA 150\\ | bsp: (1000g mehl + 500g wasser): 10 = TA 150\\ | ||
| TA roggenmehl ~ 160-170\\ | TA roggenmehl ~ 160-170\\ | ||
| - | + | < | |
| - | anfrischsauer TA 190-200\\ | + | anfrischsauer |
| - | grundsauer TA 150-175\\ | + | grundsauer |
| - | vollsauer TA 120-200\\ | + | vollsauer |
| + | </ | ||
| salz ~ 2% von mehlmenge | salz ~ 2% von mehlmenge | ||
| + | < | ||
| + | < | ||
| + | <td style=" | ||
| + | <td style=" | ||
| + | </ | ||
| + | < | ||
| + | <td style=" | ||
| + | <td style=" | ||
| + | </ | ||
| + | </ | ||
backen/brot_broetchen/sauerinfo.1753089216.txt.gz · Last modified: by dux