Âge
4Ans
Couleur
Pays d'origine Allemagne
Taste
& Flavour
Mélange
75%
25%
Liquide
Farine
Autres
Magdalena
Depuis 2020
I am a bioartist and I love bacteria and fungi. I started to grow my sourdough as a bit of a research regarding bacteria and its fermentation process
Caractéristiques
The smell is quite unique but also sweet, depends on how often I feed it. It feels like it is somehow inmortal since I have left it for a week or two and when I am going to use it she just needs a bit of a push and in two days -feeding her every 12h- she will be ready for helping me bake a nice piece of bread. She never lets me down and she´´´´´´ s always there for me.
Goût et saveur
Recette
Ingrédients de base
- 50% Rye
- 50% Wheat
- 100% Water
Ingrédients pour nourrir le levain
- 10g Starter
- 10g Wheat flour
- 10g Rye flour
- 10g Water
1
I try to keep it alive by feeding it 4/3 times a week, more when I am baking something. I feed it at 100% hydration with a combination of both rye and wheat flour. I usually leave 10gr of starter, 10g of rye flour, 10g of wheat flour and 20gr water.
10g Starter
10g Wheat flour
10g Rye flour
10g Water
Méthode de travail
1
She is a bit acid but she never lets you down.
50% Rye
50% Wheat
100% Water
Result
Bread
My specialty is seeded sourdough bread
