Perfekter Sauerteig
Alter
7Jahre
Farbe
Ursprungsland Deutschland
Geschmack
und Aroma
Mischung
50%
50%
Flüssigkeit
Mehl
Weitere
Unkle Fritz
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My job, my cusiosity and the wish to have my own sourdough!
Charakteristische Eigenschaften
Mild roasted rye sourdough with a milky, slightly vinegar note. Very digestible and suitable for typical rye and wheat breads.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 100% Rye flour type 1150
- 100% Water
Zutaten für die Auffrischung
- 100% Water
- 100% Rye flour type 1150
1
Every 24 h you have to feed your sourdough with warm water and flour and stir well. 5 - 8h before useing the sourdough feed the starter with warm water and rye flour and store at room temperature.
100% Water
100% Rye flour type 1150
Aufarbeitung
1
First create a simple rye sourdough. It will take 3 days. After 72 h (feeding your dough every 24 h) you can bake your first bread with the young sourdough of the first generation. You have to use a bit of this young sourdough as a starter for the next sourdough the second generation. This will be the second sourdough. The second sourdough will become more aktive and aromatic.
100% Rye flour type 1150
100% Water
Ergebnis
Unkle Fritz Bread
Wheat or rye breads with different flour quantities and sprouted rye.
