Perfekter Sauerteig
Alter
10Jahre
Farbe
Ursprungsland Vereinigtes Königreich
Geschmack
und Aroma
Mischung
100%
Flüssigkeit
Mehl
Weitere
Murdo
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I have always loved good bread, but in the UK it is difficult to find - especially rye breads (I am Scandinavian, and we enjoy a lot of rye!). So I decided to try baking my own.
Charakteristische Eigenschaften
Murdo is very hardy, and bounces back quickly after a period of neglect. He is very easy to maintain in the fridge, where he has a light fluffy honeycomb texture after fermentation. After 4-5 days a tough layer forms on the surface, but no hooch. When missed with larger quantities of wheat flour and water, Murdo produces nice glutenous liquid levain with fine bubbles.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 25g Wholemeal rye flour
- 50g Water
- 25g Wholemeal rye flour
- 50g Water
- 25g Wholemeal rye flour
- 50g Water
Zutaten für die Auffrischung
- 50g Rye starter
- 50% Water
- 50% Flour
- 50% Wholemeal rye flour
- 50% Water
1
I bake once a week or so, and the night before a bake I take my starter out of the fridge and use a tablespoonful or so to start building up a starter to bake with. This is usually around 50g of rye starter at 100% hydration.
50g Rye starter
2
I then add equal weights of water and flour to give me around 250-300g of starter to use in my bake. So my rye starter is used to build a larger quantity of starter for my dough. Depending on what I am baking, this leaving can be made using mostly wheat flour, rye flour, or whatever is suitable for the bake.
50% Water
50% Flour
3
To my jar of rye starter, I add wholemeal rye flour and water in equal weights, stir, cover and out back in the fridge until next time. I only keep a small amount of starter in the fridge and don't discard.
50% Wholemeal rye flour
50% Water
Aufarbeitung
1
Mix 25g organic wholemeal rye flour and 50g water, cover and place somewhere warm for 24 hours.
25g Wholemeal rye flour
50g Water
2
Add 25g wholemeal rye flour and 50g water to the previous day's mix. Cover and place somewhere warm for 24 hours.
25g Wholemeal rye flour
50g Water
3
Repeat these instructions two more days. By Day 5 you should be ready to bake, and switch to feeding your established starter with equal weight flour and water (for a 100% hydration starter).
25g Wholemeal rye flour
50g Water
Ergebnis
Breads
Bere and rye (bere is an ancient form of barley); emmer; rye and wheat; seeded rye.
Danish style seeded rye bread
A heavy, moist seeded rye bread.
