Alter
19Jahre
Farbe
Ursprungsland Vereinigte Staaten
Geschmack
und Aroma
Mischung
50%
50%
Flüssigkeit
Mehl
Weitere
Ryan
Bewahren Sie Ihren Sauerteig für die Zukunft auf
Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothekseit 2005
I have worked for artisan bread bakeries for about 20 years on the sales side. From the beginning, I immersed myself in the process. I learned directly from Nancy Silverton & George Eurasmus. Since, I have created my own sourdoughs and have made many starters and fruit yeast waters. Some I have had for 20 years. I also have an ig; @la_breadguy
Charakteristische Eigenschaften
This starter derived from a yeast fruit water - I had a small batch of organic Bordeaux grapes that I made a fruit water with. After it was ready and fizzy I made the starter with it. It has only ever been fed with 100% organic rye flour and filtered water.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 100g Starter
- 100g Water
- g Rye
Zutaten für die Auffrischung
- 100g Rye
- 100g Rye
- 100g Water
1
Add 100g organic rye, 100g filtered water and 100g starter. Stir and inoculate at 78 degrees for 8+ hours.
100g Rye
2
Starter
100g Rye
3
add water
100g Water
Aufarbeitung
1
100g Rye starter
100g Starter
2
100g filtered water
100g Water
3
100g organic rye flour
g Rye
Ergebnis
Country Loaf
Primarily a country loaf.
Kommentare
I am happy to share my sourdough!