Alter
8Jahre
Farbe
Ursprungsland Australien
Geschmack
und Aroma
Mischung
50%
50%
Flüssigkeit
Mehl
Weitere
PeterPan
Bewahren Sie Ihren Sauerteig für die Zukunft auf
Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothekseit 2016
Love baking bread and love eating sourdough. I've been baking bread for 20 years.
Charakteristische Eigenschaften
Nice sour tang, very vigorous
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 50% Biodynamic rye grain
- 50% Biodynamic stoneground wheat bakers flour
- 100% Boiled tap water
Zutaten für die Auffrischung
- 50% Biodynamic rye grain
- 50% Biodynamic stoneground bakers flour
- 100% Boiled water
1
Feed 50% rye flour, 50% bakers flour and 100% water. Stir well.
50% Biodynamic rye grain
50% Biodynamic stoneground bakers flour
100% Boiled water
Aufarbeitung
1
Very vigorous 100% hydration starter which is quite sour
50% Biodynamic rye grain
50% Biodynamic stoneground wheat bakers flour
100% Boiled tap water
2
I grind my rye grain as I find my starter thrives on it, I haven't had any luck with packaged rye flour. Boiled water is also better than tap water.
Ergebnis
Sourdough pancakes
Yummy sourdough pancakes made with the collected discard. Added to melted butter and beaten eggs.
