Alter
8Jahre
Farbe
Ursprungsland Schweiz
Geschmack
und Aroma
Mischung
70%
30%
Flüssigkeit
Mehl
Weitere
Schnups II
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Sourdough baking happened to me. I didn't particularly look for it. A friend provided the opportunity and gave me a full morning instruction plus a part of her starter "Petra" which was 2 years old at the time. Since then I'm hooked.
Charakteristische Eigenschaften
Schnups II is a strong starter. It shows good activity within 30min of taking it out of the fridge. It forms small bubbles evenly across the whole starter. The smell is nice yeasty and slightly sweet. In summer, I have to half all resting times for the starter to not miss the point where I have to start my bread.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 33g Wheat 550
- 17g Rye whole grain
- 60ml Water
Zutaten für die Auffrischung
1
Mix flour and water. Add to the starter. I adjust amounts (in the ratios described earlier) to how much I have left and how much I need for the next bake.
I usually have no left overs or discards. I built as much as I need for baking.
Aufarbeitung
1
Organic wheat flour (type 550)
33g Wheat 550
2
organic rye flour (whole grain)
17g Rye whole grain
3
tap water (we have very good quality tap water, non chlorinated, no additives)
60ml Water
Ergebnis
Zopf
braided white bread (our sunday bread), made with either spelt (type 630) or wheat (type 550)
Dark Fruit Bread
2/3 wheat flour (t. 830 or 1050), 1/3 rye (whole grain), 10% linseed (after oilpress), 15 dried figs & apricots
Pomegranate
Standard white bread with organic spelt (type 630, total flour in bread: 450g) and fresh seeds of half a pomegranate..
