Levain parfait
Âge
16Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Mike's Rye
Depuis 2009
I was using Peter Reinhardt books at the time and started experimenting.
Caractéristiques
This is a rye starter made from freshly milled whole rye flour.
Goût et saveur
Recette
Ingrédients de base
- 50% Rye flour
- 50% Spring water
- 50% Rye flour
- 50% Spring water
Ingrédients pour nourrir le levain
- 50% Fresh rye flour
- 50% Spring water
- 50% Fine Rye Flour
- 50% Spring water
1
I discard about 1/2 and then add two ounces each of flour and water.
50% Fresh rye flour
50% Spring water
2
Allow it an hour or so at room temperature before returning it to the refrigerator.
50% Fine Rye Flour
50% Spring water
Méthode de travail
1
I mill my own Rye flour from organic Rye berries. It is kept refrigerated until used or fed. I feed it at least once a week.
50% Rye flour
50% Spring water
2
A day or so before baking, remove it from the refrigerator, feed it and let it rise. Do this 2-3 times.
50% Rye flour
50% Spring water
Result
Various breads
Raisin and Walnut Sourdough Rye, deli Rye, Cinnamon raisin sourdough or any interesting rye recipe I come across.
Commentaires
My culture does not produce a strong flavor but it is nice.