Perfekter Sauerteig
Alter
82Jahre
Farbe
Ursprungsland Mexiko
Geschmack
und Aroma
Mischung
37%
38%
25%
Flüssigkeit
Mehl
Weitere
Hans
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I'm inspired by the old way the bread was made and sick of all the bad called bread that's now in the supermarkets
Charakteristische Eigenschaften
it's a whole rye sourdough. it was a gift from an old german guy, who was keeping it from about 75 years. Now I've been working with it 4 years ago
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 100% Water
- 100% Rye flour
- 100% Starter
- 100% Water
- 100% Rye flour
- 100% Water
- 100% Rye flour
- % Starter
- 100% Starter
Zutaten für die Auffrischung
- 100g Starter
- 100g Rye flour
- 100g Water
- 100% Starter
- 100% Water
- 100% Rye
- 100% Starter
1
Mix the sourdough starter with water and rye flour and leave it at room temperature 12 hours
100g Starter
100g Rye flour
100g Water
2
to use, mix starter, water and rye flour and wait it to raise 4 hours
100% Starter
100% Water
100% Rye
3
if no need to use it, put it in the fridge after it raises
100% Starter
Aufarbeitung
1
Add rye flour and water and mix it. Leave for 24 hrs at room temperature
100% Water
100% Rye flour
2
take out half of the mixture and add water to it. disolve it and add rye flour. leave it at room temperature for another 24 hours
100% Starter
100% Water
100% Rye flour
3
repeat step 2 for another 5 days
100% Water
100% Rye flour
% Starter
4
sourdough should be ready to use
100% Starter
Ergebnis
Rye beer loaf
Rye sourdough, whole wheat flour, stout beer and stour beer malt.
100% rye
Rye sourdough bread with sprouted sunflower seeds and caraway seeds
Kommentare
This sourdough is great to work with