Emmeritus recipe

Emmeritus

Trier, Allemagne
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Levain parfait

Âge

6Ans
Couleur

Pays d'origine Allemagne

Taste
& Flavour

Asie
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Antarctique
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Mélange

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38%
25%
Liquide Farine Autres
Emmeritus

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Depuis 2018

I am German. We're supposed to love sourdough bread. ;-) But seriously, the quality of the bread plays an important role - how good will it keep fresh, the slight tang of it.... and I simply love baking (and eating). My overall aim is to find the perfect universal bread, but I also love to experiment with different flours and dough behaviour.

Caractéristiques

This is a mild, very fresh sourdough, with the aroma of green apple, and it has a nice, tangy taste to it - you can eat if out of the jar, if you go for that. Light in colour and with strong bubbles, it's an easy-going companion that lends itself to Mediterranean baking (I love breads with their origin in Galicia, Northern Spain). The consistency is soft putty (neither silly, nor too soft).

Goût et saveur

Emmeritus jar shot
Emmeritus rising shot

Recette

Ingrédients de base

  • 30% Emmer starter
  • 45% Wholemeal emmer
  • 45% Water

Ingrédients pour nourrir le levain

  • 30% Emmer starter
  • 45% Emmer wholemeal
  • 45% Water
1
Take a level tablespoon off your starter putty before mixing it up with other ingredients when making a bread.
30% Emmer starter
2
Mix up with a heaped tablespoon of Emmer wholemeal flour.
45% Emmer wholemeal
3
Add a good tablespoon of water, and maybe a tad bit more. The fed starter needs to be soft, otherwise it won't be too happy.
45% Water

Méthode de travail

1
The Emmer sourdough is a child, which has spun off an originally 100% rye dough, and has been continued using wholemeal Emmer flour from a local, eco friendly mill. It's kept at real low temperature in the bio drawer of the fridge, where it lives happily for two weeks between feeding. Typically, I bake before that time expires and will have to refresh it.
30% Emmer starter
2
Every time I bake a bread with this one, I take off a level tablespoon of the fermented mixture (overnight, 12-16 hours) and set up a new set for the next time, fed with 1 heaped tablespoon each Emmer whole grain and water.
45% Wholemeal emmer
3
Note that the water to set up the next starter - which will get some rest during the next days in the compartment of the fridge - will have around 28°C. It seems that this methods keeps this particular starter more happy.
45% Water

Result

Emmer-wheat loaf with rye

200 g sourdough 400 g wholegrain Emmer 300 g T62 wheat flour 100 g wholegrain rye 3 g yeast 20 g salt 500 ml water
Emmeritus Emmer-wheat loaf with rye second overview

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