年龄
8年
颜色
原产国 Netherlands
Taste
& Flavour
混合物
50%
50%
流体
粉
其他
2016 PM3-Rogge
自2016以来
I love bread...
特性
It is a dry and very calm sourdough, Perfectjy to mix with a wheat-sourdough in a mixed-bread
味道
配方
起始配料
- 50% Water
- 50% Whole Rye Flour
- 50% Water
- 50% Whole Rye Flour
- 50% Water
- 50% Whole Rye Flour
- 50% Water
- 50% Whole Rye Flour
- 50% Water
- 50% Whole Rye Flour
- 50% Whole Rye Flour
- 50% Water
喂养配料
- % Whole Rye Flour
1
Throw away half, and feed 1 part sourdough with 1 part water and 1 part whole rye flour. Stir and let ferment fot 3-5 hours, then back in the fridge (or start baking)
% Whole Rye Flour
制作方法
1
Day 1:
Mix 50 gr whole rye and 50 gr water. Stir and let ferment.
50% Water
50% Whole Rye Flour
2
Day 2:
Add 50 gr whole rye and 50 gr water. Stir and let ferment.
50% Water
50% Whole Rye Flour
3
Day 3:
Throw away half and repeat day 2.
50% Water
50% Whole Rye Flour
4
Day 4:
Repeat day 2
50% Water
50% Whole Rye Flour
5
Day 5:
Repeat day 2.
50% Water
50% Whole Rye Flour
6
Day 6: feed again and let it ferment till the volume is two times standard.
Now the sourdough is ready for baking.
Keep the sourdough in the fridge and feed every week or before baking
50% Whole Rye Flour
50% Water