Lack of quality breads. After reading about a few people baking their own breads, I decided to give it a try as I wasn't happy with the quality of bread available in my area. After a few failed attempts, I have created my own starter and came up with a recipe that I am happy with.

Caractéristiques

Strong, perseverent, moody, bubbly.

Viscocity

Goût et saveur

Recette

Ingrédients de base

100g Rye
100g Wholemeal
200ml Water

Ingrédients pour nourrir le levain

After removing it from the fridge, I feed it with 50 g of white flour and 30 ml of water. Leave it at room temperature for 24 hours and feed it again with the same amounts as before. I wait between 4-6 hours (depending on room temperature) before using it.

Méthode de travail

All mixed together and left outside for 24 hours. Half of it discarded and replaced with equal quantities of flour and water for 8 more days until fully active. Currently, it lives in the fridge and I feed it every 4-5 days depending on how often I bake.

100g Rye 100g Wholemeal 200ml Water