完美的酸面团

混合物

50%
50%
流体 其他
Wolfgang

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Create your own Explore sourdough library

自2019以来

I love cooking and I wanted to try this

特性

Very active and very smelly sourdough. Only using rye flour but the one directly from the mill is the best. Sometimes, I add a little bit more water when it becomes too solid to handle easy.

味道

Wolfgang jar shot
Wolfgang rising shot

配方

起始配料

  • 50% Rye flour
  • 50% Water

喂养配料

  • 30g Rye flour
  • 30g Undefined
1
I do not preserve a high volume of starter (max 80 gr). After taking part for the bread, I feed the remaining starter the day after bread baking (one day before new bread baking).
30g Rye flour
2
Add tap water at room temperature and mix well.
30g Undefined

制作方法

1
Bio rye flour from the mill
50% Rye flour
2
Tap water
50% Water

保存您的酸面团,以备将来使用。

Create your own Explore sourdough library