年龄
15年
颜色
原产国 Germany
Taste
& Flavour
混合物
48%
47%
4%
流体
粉
其他
Roggensauer
自2009以来
I worked 12-16 hours a day in laboratory and with computers. So I decided to do something that really matters: baking.
特性
strong and powerful, moderate sourness, smells a little bit like dark honey
味道
配方
起始配料
- 100% Rye flour type 1370
- 100% Water
- 10% Starter
喂养配料
1
Mix flour, water and starter together. Let proof for 6-8 hours at 28-30°C.
制作方法
1
Mix flour, water and starter together. Let proof for 6-8 hours at 28-30°C.
100% Rye flour type 1370
100% Water
10% Starter
Result
100% rye bread
Flour, Water, Salt - nothing more
made with "Salzsauer-Führung" (2% salt in the sourdough)
