Fascination with wild yeast fermentation. Being a craft brewer i have always tried to brew beers using different kinds of yeast all around the globe. After having a sourdough at an aquitance's place i decided to start developing cultures and baking breads.

Charakteristische Eigenschaften

I used this culture to bake a ragi bread. i used 60 percent millet flour and 40 percent all purpose flour. Ragi flour is light red in color and hence the color of the bread was red. The bread was very balanced and not very sour. It gave a nice sour tinge. The bread was chewy in nature. I could not see many air gaps which are usually evident when i bake with the all purpose flour

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100g Millet flour
100g Water

Zutaten für die Auffrischung

50g 50 gms water
50g Millet flour

Discard 100 gms of culture and add 50 gms millet flour and 50 gms water

50g 50 gms water 50g Millet flour

Aufarbeitung

This sourdough is made from 100 percent red finger millet flour. Red finger millet which is called Raagi locally has been a popular millet in the Indian Subcontinient. This flour used is a whole grain flour. The millet flour was added with mother culture made from all purpose flour and then incubated.

100g Millet flour 100g Water

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