Mischung
48%
47%
4%
Flüssigkeit
Mehl
Weitere
Bob
Bewahren Sie Ihren Sauerteig für die Zukunft auf
Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothekseit 2012
As someone in the restaurant industry by profession, it's only logical that I would bake my own bread. And let's face it, sourdough is much more satisfying that commercial yeast risen breads. Add to that a lack of good local bread available for purchase, and that it makes a great gift for friends...I started my bread journey.
Charakteristische Eigenschaften
I tend to prefer a strongly sour bread, so I keep my starter a bit firm. The rye/ww helps increase activity and adds additional flavor.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 50% All purpose
- 50% Dark rye
- 100% Water
- 90% All purpose
- 5% Whole wheat
- 5% Dark rye
- 100% Water
- 20% Levain
Zutaten für die Auffrischung
- 90% All purpose
- 5% Dark rye
- 5% Whole wheat
- 100% Water
- 20% Levain
- 100% Flour
- 100% Water
- 100% Flour
- 85% Water
1
Stir. Discard. Feed.
Depending on use, levain quantity and flours may vary. Also occationally starter is split to make a stiffer levain, again, depending on intended use.
90% All purpose
5% Dark rye
5% Whole wheat
100% Water
20% Levain
2
Before baking, feeding is increased to every 8 hours and flour blend and hydration may also be altered based on intended use and desired final product taste.
The increased feeding also insures a stronger, more active leavening ability and a younger tasting levain.
100% Flour
100% Water
3
For longer storage, feeding occurs weekly and it's stored refrigerated. A lower hydration used.
100% Flour
85% Water
Aufarbeitung
1
Mix and let sit 3-5 days depending on ambient weather. I've found that the addition of rye helps (even more so than whole wheat) especially when you don't have access freshly milled, quality flours.
50% All purpose
50% Dark rye
100% Water
2
Feed every 12 hours till consistent rise established.
90% All purpose
5% Whole wheat
5% Dark rye
100% Water
20% Levain
Ergebnis
Sourdough Boule
90/10 White/Wheat, 78% Hydration