Levain parfait
Âge
82Ans
Couleur
Pays d'origine Mexique
Taste
& Flavour
Mélange
37%
38%
25%
Liquide
Farine
Autres
Hans
Depuis 1942
I'm inspired by the old way the bread was made and sick of all the bad called bread that's now in the supermarkets
Caractéristiques
it's a whole rye sourdough. it was a gift from an old german guy, who was keeping it from about 75 years. Now I've been working with it 4 years ago
Goût et saveur
Recette
Ingrédients de base
- 100% Water
- 100% Rye flour
- 100% Starter
- 100% Water
- 100% Rye flour
- 100% Water
- 100% Rye flour
- % Starter
- 100% Starter
Ingrédients pour nourrir le levain
- 100g Starter
- 100g Rye flour
- 100g Water
- 100% Starter
- 100% Water
- 100% Rye
- 100% Starter
1
Mix the sourdough starter with water and rye flour and leave it at room temperature 12 hours
100g Starter
100g Rye flour
100g Water
2
to use, mix starter, water and rye flour and wait it to raise 4 hours
100% Starter
100% Water
100% Rye
3
if no need to use it, put it in the fridge after it raises
100% Starter
Méthode de travail
1
Add rye flour and water and mix it. Leave for 24 hrs at room temperature
100% Water
100% Rye flour
2
take out half of the mixture and add water to it. disolve it and add rye flour. leave it at room temperature for another 24 hours
100% Starter
100% Water
100% Rye flour
3
repeat step 2 for another 5 days
100% Water
100% Rye flour
% Starter
4
sourdough should be ready to use
100% Starter
Result
Rye beer loaf
Rye sourdough, whole wheat flour, stout beer and stour beer malt.
100% rye
Rye sourdough bread with sprouted sunflower seeds and caraway seeds
Commentaires
This sourdough is great to work with