Alter
11Jahre
Farbe
Ursprungsland Deutschland
Geschmack
und Aroma
Mischung
36%
64%
Flüssigkeit
Mehl
Weitere
Roggensauerteig
Bewahren Sie Ihren Sauerteig für die Zukunft auf
Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothekseit 2013
Starting to make my own bread
Charakteristische Eigenschaften
Its just a typical german sourdough to make a good german rye bread. The same way I made this, I also made a sourdough from wheat and spelt! The older it gets, the better it will be!
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 50g Rye flour
- g Water
- 50g Rye flour
- 50g Water
- 50g Rye flour
- 50g Water
- 50g Rye flour
- 50g Rye flour
- 50g Rye flour
- 50g Water
- 50g Rye flour
- 50g Water
Zutaten für die Auffrischung
- 100g Rye flour
- 100g Water
1
For one bread (about 1 kg) I add 100 g rye flour and 100 g water to my sourdough, mix it well and allow to rest for 24 hours. I take a part of it for my next bread and put it to the refrigerator!
100g Rye flour
100g Water
Aufarbeitung
1
First day:
Mix 50 g of rye flour with 50 g of water, let it rest for 12 hours in a bowl with a loosely placed lid. Stir once and let it rest for another 12 hours.
50g Rye flour
g Water
2
Second day:
After 24 hours stir in 50 g of rye flour and 50 g of water, and allow to rest for another 24 hours.
50g Rye flour
50g Water
3
Third day:
After 24 hours stir in 50 g of rye flour and 50 g of water, and allow to rest for another 24 hours.
50g Rye flour
50g Water
4
Fourth day:
After 24 hours stir in 50 g of rye flour and 50 g of water, and allow to rest for another 24 hours.
50g Rye flour
50g Rye flour
5
Fifth day:
After 24 hours stir in 50 g of rye flour and 50 g of water, and allow to rest for another 24 hours.
50g Rye flour
50g Water
6
Sixth day:
After 24 hours stir in 50 g of rye flour and 50 g of water, and allow to rest for another 24 hours.
50g Rye flour
50g Water
7
Seventh day:
Now the leaven, the so-called ASG (is often specified in german recipes as so) is finished. You can keep 50-100 g of it in the fridge and use the rest for your first sourdough bread. Always remember to take part of it for your next bread!
Ergebnis
Most I use my rye sourdough ist for rye bread or pizza
