Levain parfait
Âge
8Ans
Couleur
Pays d'origine Allemagne
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
Paula
Depuis 2016
I didn't want any more bread from which I didn't know the ingredients. and I had he Impression that everything bought from the bakery tasted the same and had the same mouthfeeling. As I like the taste of dark bread which cannot be achieved with yeast I decided to have my own sourdough.
Caractéristiques
Paula is about two years old and smells very fresh and fruity. The aroma given to my bread is simply wonderful. Paula is created from Roggenvollkornmehl and water, nothing else. I feed it with freshly ground flour every week. It's very active and it only takes a few hours till she fills her glas completely. I like it very much baking bread and other wonderful things with her „support“.
Goût et saveur
Recette
Ingrédients de base
- 50% Roggenvollkornmehl frisch (selbst) gemahlen
- 50% Water
Ingrédients pour nourrir le levain
- 50% Roggenvollkornmehl frisch (selbst) gemahlen
- 50% Water
1
Feeding Paula once week with 50 % Vollkornmehl / 50 % water is suffienct to keep her alive. Before using it to bake I feed it twice one day before. As you recommend three times I shall try it :-) but in the past it worked fine.
50% Roggenvollkornmehl frisch (selbst) gemahlen
50% Water
Méthode de travail
1
Paula has been created from 50 % Roggenvollkornmehl and 50 % Water. After feeding her four days (50/50 flour + water) in a row she was very active.
50% Roggenvollkornmehl frisch (selbst) gemahlen
50% Water
Result
Käckebrot / crisp bread
I tried many different types of Knäckebrot (crisp bread) with and without seeds.
one-of-my-first-breads
When I made this bread I didn't know that I should feed the starter before preparing the (overnight) sourdough
