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Líquida Harina Otros
Gockhuuser

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desde 2018

In Switzerland bread is rarely made with sourdough. I was missing it as where so grew up it was the only way I knew.

Características

It gives bread with crispy skin and elastic and soft flesh. It does not taste sour at al. In summer it smells more sour, in winter a delicate alcohol smell can be recognized. Bubbles in the bread are uniform and average size. Using this starter I make different breads, even the heavy dark bread with seeds and honey. Never had problem raising.

gusto

Receta

Ingredientes de partida

  • 60% Wheat
  • 30% Rye
  • 10% Rye
  • Cup Water

ingredientes de alimentación

  • 300g Sourdough
  • 800g Flour
  • 2Cup Water
  • 15g Salt
1
Add small cup of cold tap water, then 2 spoons of Klostermehl. Mix shortly with a wooden spatula. Cover the jar with the dough and spatula with paper, next day the same. Every third day take 300 g for baking, add 150g of flour to the sourdough and mix with water.
300g Sourdough 800g Flour 2Cup Water 15g Salt

método de trabajo

1
The starter comes from a 20 year old sourdough from Scharemberg traditional sourdough bakery. For more than 3 years now I cultivate it at home. It was originally wheat dough. But I am using “Klostermehl” that is a mix of wheat flour, rye flakes and rye flour. The flour comes from a local mill. To 150 ml of the sourdough I add every night 2 spoons of flour, and a small cup of cold tap water.
60% Wheat 30% Rye 10% Rye Cup Water

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