Âge
13Ans
Couleur
Pays d'origine Belgique
Taste
& Flavour
Mélange
48%
47%
4%
Liquide
Farine
Autres
Rye sourdough
Depuis 2011
My first reason was to use a narural product to preserve the bread. No more fat and powders. I very quick discovered the power that lies in using sourdough. Preserving, proofing and being able to add a whole new palette of flavours to the bread are now what I use sourdough for.
Caractéristiques
Very fesch somewhat citric in the nose, light acid by blocking the fermentation after 3 hours. Used for both preserving bread and proofing dough.
Goût et saveur
Recette
Ingrédients de base
- 1000g Rye flour
- 1000g Water
- 100g Starter
Ingrédients pour nourrir le levain
- 100g Starter
- 1000g Water
- 1000g Rye flour
1
Mixing starter with rye flour and water
100g Starter
1000g Water
1000g Rye flour
Méthode de travail
1
Mixing sourdough starter provided by the mill with rye flour and water
1000g Rye flour
1000g Water
100g Starter