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Roger

Préserver votre levain pour le futur

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Depuis 2018

I didn't knew anything about baking bread, but I found an article online about Artisan Sourdough Bread and was eager to learn more about it. And so my sourdough adventure began...

Caractéristiques

Roger is very firm and smells like a freshly opened bottle of red wine everytime I open his jar. When I feed him he feels quite stiff, but after a few hours (when he has doubled in size) he tends to get a little softer, but still remains quite firm.

Goût et saveur

Roger top shot

Recette

Ingrédients de base

  • 25g Whole wheat rye flour
  • 25g Water

Ingrédients pour nourrir le levain

1
Once a week, take the starter out of the fridge and let it adjust to room temperature in 1 to 2 hours. Take 25 gr starter and dissolve it in 50 gr water. Add 50 gr of whole wheat Rye flour and stir it together. Leave it at room temperature for 6 - 8 hours until it has doubled in size. Use it for baking some amazing bread or put it back in the fridge for another week.

Méthode de travail

1
Day 1: 25 gr whole wheat Rye flour + 25 gr water
25g Whole wheat rye flour 25g Water
2
Day 2: 25 gr day 1 starter + 25 gr whole wheat Rye flour + 25 gr water
3
Day 3: 25 gr day 2 starter + 25 gr whole wheat Rye flour + 25 gr water
4
Day 4: 25 gr day 3 starter + 25 gr whole wheat Rye flour + 25 gr water
5
Day 5: 25 gr day 4 starter + 25 gr whole wheat Rye flour + 25 gr water
6
The starter should be active by now. If he's not, just keep repeating step 5 until he has doubled in size 6-8 hours after feeding him.

Result

Roger  first overview

Roger  first overview

Roger  first overview

Roger  first overview

Roger  first overview

Roger  first overview

Roger  first overview

Roger  first overview

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque