Âge
7Ans
Couleur
Pays d'origine Pays-Bas
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
LaRoux
Depuis 2018
I started reading about sourdough and I became fascinated with the process, the complexity of the techniques used to process three basic ingredients. The fact that each sourdough starter is a unique combination of microorganisms makes the act of making a bread from scratch very personal.
Caractéristiques
This starter is my 5th attempt at making a starter. 2 of the attempts were successful, I managed to maintain it for about a year and a half.
Goût et saveur
Recette
Ingrédients de base
- 45g Water
- 45g Whole Rye Flour
Ingrédients pour nourrir le levain
- 100% Whole Rye Flour
- 120% Water
- 25% Llevain
1
I discard about 80% of the starter and mix in rye flour and water following the formula bellow. I keep around 150 g of levain
100% Whole Rye Flour
120% Water
25% Llevain
Méthode de travail
1
Mixed dark rye flour with room temperature water (ambient temperature around 30C). Discarded about 70% percent after 14 hours.
45g Water
45g Whole Rye Flour
Result
White Sourdough Batard
Beginner's Sourdough Bread
82% bread flour, 12% whole wheat flour, 5% dark rye flour, 78% hydration
