Âge
6Ans
Couleur
Pays d'origine Roumanie
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Evelin Sourdough
Depuis 2018
The passion for bakery and baked product. From my point of view every baker or bakery should have their own sourdough. It is a real pride of any baker, an emblem and a label of any bakery
Caractéristiques
100% Rye liquid sourdough, I use 15% on flour with 2 % salt and 65 % water.
Goût et saveur
Recette
Ingrédients de base
- 50g Rye flour
- 50ml Water
Ingrédients pour nourrir le levain
- 200g Starter
- 100g Rye flour
- 100ml Water
1
use 200 g sourdough and mix it with 100 g Rye Flour and 100 ml water, mix them well using a silicone spatula.
Leave it in a glass jar at room temperature until it doubles his volume.
Store in the fridge
200g Starter
100g Rye flour
100ml Water
Méthode de travail
1
mix 50 g Rye Flour with 50 ml Water using a silicon spatula.
Leave it in a glass jar at room temperature between 24 to 50 hours (depends on room temperature) . Should increase his volume between 20 to 40 %
50g Rye flour
50ml Water
2
Add 50 g Rye Flour and 50 ml Water to the 100 g starter and mix them well using a silicone spatula.
Leave it in a glass jar at room temperature between 24 to 36 hours (depends on room temperature) . Should increase his volume between 40 to 80 %
3
Add 100 g Rye Flour and 100 ml Water to the 200 g starter and mix them well using a silicone spatula.
Leave it in a glass jar at room temperature between 12 to 24 hours (depends on room temperature) . Should increase his volume between 90 to 120 %
4
Remove 200 g of starter and use the remain part of 200 g starter by adding 100 g Rye Flour and 100 ml water, mix them well using a silicone spatula.
Leave it in a glass jar at room temperature a few hours until it doubles his volume. Repeat this step at least 3 more times. After that you can sore it in the fridge
Result
Breads
French baguette
White breads
Grains and seeds breads
Mix of flours (75 % wheat flour and 25 % rye Flour)
