Albert recipe

Albert

Crediton, Vereinigtes Königreich

Mischung

50%
50%
Flüssigkeit Mehl Weitere
Albert

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seit 2017

Lack of quality breads. After reading about a few people baking their own breads, I decided to give it a try as I wasn't happy with the quality of bread available in my area. After a few failed attempts, I have created my own starter and came up with a recipe that I am happy with.

Charakteristische Eigenschaften

Strong, perseverent, moody, bubbly.

Geschmack und Aroma

Albert top shot
Albert front shot
Albert rising shot

Rezept

Zutaten für den Starter

  • 100g Rye
  • 100g Wholemeal
  • 200ml Water

Zutaten für die Auffrischung

1
After removing it from the fridge, I feed it with 50 g of white flour and 30 ml of water. Leave it at room temperature for 24 hours and feed it again with the same amounts as before. I wait between 4-6 hours (depending on room temperature) before using it.

Aufarbeitung

1
All mixed together and left outside for 24 hours. Half of it discarded and replaced with equal quantities of flour and water for 8 more days until fully active. Currently, it lives in the fridge and I feed it every 4-5 days depending on how often I bake.
100g Rye 100g Wholemeal 200ml Water

Ergebnis

Bread

280 g water 40 g starter 500 g flour (400 g strong white + 100 g whole wheat) 12 g salt Fold it every 30 minutes
Albert Bread first overview
Albert Bread second overview
Albert Bread first slice
Albert Bread second slice

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