Alter
4Jahre
Farbe
Ursprungsland Niederlande
Geschmack
und Aroma
Mischung
50%
50%
Flüssigkeit
Mehl
Weitere
Doris
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I wanted to bake my own sourdough bread for years. Due to COVID-19 I finally had the time to actually start the process of making my starter and bake my own bread.
Charakteristische Eigenschaften
This starter is very slightly sour and you can taste a hint of rye in the bread.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 40g Water
- 40g Rye
- 20g Water
- 20g Rye
- 30g Water
- 30g Rye
Zutaten für die Auffrischung
- 30g Water
- 30g Rye
1
Discard 2/3 of the starter, add 30 grams of rye flour and 30 grams of water. Wait 24 hours until you can use the starter of store it in the refrigerator.
30g Water
30g Rye
Aufarbeitung
1
Add 40 grams of water and 40 grams of whole grain rye flour, mix and set aside on the counter for 24 hours.
40g Water
40g Rye
2
Add 20 grams of water and 20 grams of the rye flour, mix and set aside for 24 hours
20g Water
20g Rye
3
If the starter is getting active, throw away two third of the mixture, add 30 grams of water and 30 grams of rye flour, mix and set aside for 24 hours.
If the starter is not active yet, throw away half of the mixture and repeat step two.
30g Water
30g Rye
4
Repeat step 3 until the starter doubles or triples in size.