Piskorek Bakery's rye sourdough is constantly processed since 1938 in Nowa Wieś, Poland. It has a specific microflora contained of lactic acid bacteria (Lb. planatarum, Lb. brevis), wild yeast (S. cerevisiae) and acetic acid bacteria.

Viscocity

Goût et saveur

RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK" top shot

RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK" jar shot

RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK" front shot

Recette

Ingrédients de base

44% Water
56% Sourdough starter
60% Previous step
40% Rye flour
50% Previous step
25% Rye flour
25% Water
36% Previous step
41% Rye flour
23% Water
60% Last step
40% Bread dough

Ingrédients pour nourrir le levain

34% Previous step
40% Rye flour
26% Water

We refresh our sourdough with system: -from "kwas" to "kwas" (maxiumum 5 times)

34% Previous step 40% Rye flour 26% Water

Méthode de travail

First step is called "zaczątek". We use starter from the previous cycle and water

44% Water 56% Sourdough starter

AFTER 16 HOURS: The second step, "przedkwas" is made from the product of previous stage, and fed with rye flour.

60% Previous step 40% Rye flour

AFTER 9 HOURS: The next step is called "półkwas". We made it by add to "przedkwas" rye flour and water.

50% Previous step 25% Rye flour 25% Water

AFTER 6 HOURS: The next step is called "kwas". We add to "półkwas" water and flour. Temperature of "półkwas" - 26-28 d. Celsius.

36% Previous step 41% Rye flour 23% Water

AFTER 3 HOURS: The last step is called "Ciasto właściwe". The temperature of the phase "kwas" should be 28-30 d. Celsius. We add our "kwas" to the dough that we prepare bread from and use.

60% Last step 40% Bread dough