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Liquide Farine Autres
Rye sourdough

Préserver votre levain pour le futur

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Depuis 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.

Caractéristiques

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

Goût et saveur

Recette

Ingrédients de base

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

Ingrédients pour nourrir le levain

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

Méthode de travail

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

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque