French recipe for sourdough ("levain liquide") with Morixe 000 flour
Making your best breads with sourdough
To make the richest, healthiest and most nutritious bread, you have to use the best flours. At Morixe we select the best Argentine wheats, so that all your bread recipes are successful. More and more in Argentina, following world trends, people want to make their own bread in the most natural way, for example using sourdough. Here we give you the recipe used in France, a country famous for its breads, to prepare your sourdough with Morixe 000 flour
Ingredients
- 300 grams of Morixe 000 flour
- 300 ml of lukewarm water (ideally mineral water, since the chlorine in the purified water inhibits fermentation)
- 1 teaspoon of honey
Preparation
In a jar, mix 100 grams of Morixe 000 flour with 100 grams of warm water and a teaspoon of honey. Cover and leave to ferment for 48 hours at room temperature. After 48 hours have elapsed, add 200 grams of Morixe 000 flour, 200 ml of warm water and a teaspoon of honey. Let it ferment for a further 24 hours. Once they have elapsed, we have the French style sourdough (“levain liquide”) to use in bread recipes. Always store 1/3 of this preparation at room temperature in a covered jar. Add Morixe 000 flour in equal parts and warm water to replace what is used. If it gets too runny (liquid collects on the surface), add flour (necessary amount) and a teaspoon of honey to make it the consistency of a runny paste.
Flour In Argentina - Bread Recipe In Argentina - Bread With Sourdough In Argentina - Arepas In Argentina
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