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Jenna

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seit 2018

was doing research on foods. I had been eating very little grain and it I did eat grain I would eat gluten free. I got tired of feeling like food was my enemy . Any way I wanted to eat more grains but in a healthy way and that lead me to sourdough and whole grain bread.

Charakteristische Eigenschaften

Active and not very sour. I like it because I don't like my breads too sour... I want to taste the grains and nuttiness'. I am newly working to create breads with 100% whole grains. So far I am happy with the breads lately but I feel I am still experimenting so I am not sure of what my yields really are yet.

Geschmack und Aroma

Rezept

Zutaten für den Starter

Zutaten für die Auffrischung

1
After mixing it and slightly kneading I put it in a bowl and cover overnight the degas and put it in a container to keep in the refrigerator

Aufarbeitung

1

Ergebnis

45% Rye Bread

45% Rye Bread and the rest was whole spelt wheat. difficult to work for tasted great!
Jenna 45% Rye Bread first overview

Sweedish Rye /Limpa

Rye flour and bread flour... lots of spices, there was molasses too. Easy to work with and baked nicely. Too Sweet :(
Jenna Sweedish Rye /Limpa first overview
Jenna Sweedish Rye /Limpa second overview

Holstein Vollkornbrot (online class)

Easy to make!! did one large loaf and I think it baked up really nicely but I have not cut into it yet.
Jenna Holstein Vollkornbrot (online class) first overview
Jenna Holstein Vollkornbrot (online class) second overview
Jenna Holstein Vollkornbrot (online class) first slice

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