Discovering bread is merely water flour salt and time! Something so important, versatile, delicious and done all over the world with just 3 ingredients! Amazing.

Charakteristische Eigenschaften

100% pure rye flour starter. Subtle sour taste. Light pepper taste. Versatile in use. Bubbles nicely.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100g Rye flour
1g Apple peel
100g Water
100g Rye flour
100g Water

Zutaten für die Auffrischung

100% Rye flour and water mix

Night before baking, take out off fridge and ad 50/50 mix of rye flour and water, keep over night. Minimum 5 hours. I like to keep my starter “pure” so I always use exact the same flour to feed my starter. Next day take what you need. Mix 50/50/50 and keep in fridge for next bake. Max 7 days.

100% Rye flour and water mix

Aufarbeitung

Day1: Mix 100g 100% rye Flour 100g water. Less than 1 g grated apple peel, Pink Lady. Keep at 21-25 Celsius.

100g Rye flour 1g Apple peel 100g Water

Day2: Mix 100g (pre)starter 100g rye flour 100g water Day3: repeat steps day 2 Day4: repeat steps day 2 Day5: repeat steps day 2 Day6: repeat steps day 2

100g Rye flour 100g Water

Ergebnis

Bread

white loaf.

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