Alter

2Years
Farbe

Ursprungsland Finland

Geschmack
und Aroma

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1585 sauerteige
  • 86 länder
  • 1399 Städte

Mischung

95%
5%
Flüssigkeit Mehl Weitere
Elsa

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Since 2017

I got the inspiration to bake better bread everyday when my boss accidentally left a bread in the oven for too long. Baking bread using yeast didn't give me enough challenge and then I had excellent sourdough bread at a restaurant and then I just knew I had to learn sourdough baking.

Charakteristische Eigenschaften

Very reliable, always produces great dough and bread. Perfect amount of sourness to my taste. Some sweet notes also come through.

Geschmack und Aroma

Rezept

Zutaten für den Starter

  • 45% Wheat
  • 5% Rye
  • 50% Water

Zutaten für die Auffrischung

  • 20% Mature starter
  • 35% Wheat
  • 5% Rye
  • 40% Water
1
Take the mature starter out of the fridge and discard all but 100g of it.
20% Mature starter
2
Add 180g of wheat flour and 20g of rye flour and 200g of 25-26c warm water. Mix just until all ingredients are incorporated and no dry bits of flour remain.
35% Wheat
3
5% Rye
4
40% Water

Aufarbeitung

1
45% Wheat
2
5% Rye
3
50% Water

Ergebnis

Spelt bread

Excellent sourdough bread with 20% whole grain spelt flour and 80% hydration.

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