I've been baking rye bread with sourdough for 20 years and tried already ten years ago to bake while bread but failed. Now I found better instructions and wanted to give it a new chance. Success.

Charakteristische Eigenschaften

Pirjo is fresh and young. She's not very focused yet but the bread baked of her tastes gorgeous!

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

70% Water
20% Sourdough
100% Flour
2% Salt

Zutaten für die Auffrischung

30g Sourdough
60g Water
60% Flour

Stir: 30g of sourdough 60g water 60g flour

30g Sourdough 60g Water 60% Flour

Aufarbeitung

I bake with Pirjo many kinds of breads with different recipes. I don't have regular yet.

70% Water 20% Sourdough 100% Flour 2% Salt

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