Âge
8Ans
Couleur
Pays d'origine Pologne
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
Dry 100% rye wholemeal by Piotr Polomski
Depuis 2016
I made this one for long keeping sourdough without feeding.
Caractéristiques
It is oldpolish way to long storage sourdough in flour. Use a small bag of flax fabric for keep flour airy. For use just add water and wait few hours for magic begin and activate wild yeast.
Goût et saveur
Recette
Ingrédients de base
- 95% Flour
- 5% Mature rye sourdough
Ingrédients pour nourrir le levain
1
It no need feeding, just use it and make new one from piece of sourdough, and keep for long time. For use just add some lukewarm water
Méthode de travail
1
Take small piece of mature sourdough, and mix it with wholemeal rye flour. Add flour as much as possible for get just dry flour consistency. How to make "dry sourdouhg" / "levain in flour" watch video at YouTube: https://www.youtube.com/watch?v=-23k48hCIZQ&wide I used about 1g of mature rye sourdough and added about 6 teaspoons of rye wholemeal flour
95% Flour
5% Mature rye sourdough
Molenda Michał Result
Rye breads and sour soup
For rye breads and sour soups called "ŻUR". Also for inoculate any starter for any sourdough bread
