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Liquide Farine Autres
Roger

Préserver votre levain pour le futur

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Depuis 2020

Ich hatte mit Trockenhefe keine gute Erfahrung gemacht und normale Hefebrote wurden zu schnell trocken. Nach der Lektüre des Brotback-Buch von Claus Meyer wollte ich das „Abenteuer Sauerteig“ Selber mal probieren.

Caractéristiques

ROGER has a mild taste. Not too strong. The texture is spongy and soft.

Goût et saveur

Roger top shot

Recette

Ingrédients de base

Ingrédients pour nourrir le levain

1
I feed Roger with 100g Wholemeal Rye Flour and 100g Water approximately 6-8 hours before I want to make my dough. Then I place Roger on the workbench and wait. For my bread I take 200 g out of the jar (for 2 loafs) and place the rest of ROGER (100g) back into the fridge.

Méthode de travail

1
Day 1 (16.05.2020) 50 g Wholemeal Rye flour 50 g Water Mixed both in a jar and placed it on the workbench at 24 Degree Celcius.
2
Day 2 (17.05.2020) 25 g Wholemeal Rye Flour 25 g Water Added both to the jar.
3
Day 3 (18.05.2020) Some activities (bubbles) are visible and a acid smell turns up. 25 g Wholemeal Rye Flour 25 g Water Added both.
4
Day 4 (19.05.2020) More bubbles are visible. 25 g Wholemeal Rye Flour 25 g Water Added both.
5
Day 5 (20.05.2020) BAKEDAY I took 150g of ROGER and addEd 50 g Wholemeal Rye flour and 50 g Water and waited for 4hours until I finalised the dough. The rest (100g) of ROGER goes back into the fridge.

Result

Roger812

Roger Roger812 first overview

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque