Rye sourdough recipe

Rye sourdough

Oudenaarde, Bélgica
Show on map
Print

Edad

13Años
Color

Country of origin Bélgica

sabor
& aroma

Asia
Australia
Antártida
África
Europa
Norteamérica
Sudamerica

en el mundo

  • 3005 masas madre
  • 112 paises
  • 2502 ciudades

Mezcla

48%
47%
4%
Líquida Harina Otros
Rye sourdough

Preserva tu masa madre para el futuro

Añade tu masa madre Explora la biblioteca

desde 2011

My first reason was to use a narural product to preserve the bread. No more fat and powders. I very quick discovered the power that lies in using sourdough. Preserving, proofing and being able to add a whole new palette of flavours to the bread are now what I use sourdough for.

Características

Very fesch somewhat citric in the nose, light acid by blocking the fermentation after 3 hours. Used for both preserving bread and proofing dough.

gusto

Receta

Ingredientes de partida

  • 1000g Rye flour
  • 1000g Water
  • 100g Starter

ingredientes de alimentación

  • 100g Starter
  • 1000g Water
  • 1000g Rye flour
1
Mixing starter with rye flour and water
100g Starter 1000g Water 1000g Rye flour

método de trabajo

1
Mixing sourdough starter provided by the mill with rye flour and water
1000g Rye flour 1000g Water 100g Starter

Preserva tu masa madre para el futuro

Añade tu masa madre Explora la biblioteca