Mélange

50%
50%
Liquide Farine Autres
ryester

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Depuis 2020

I like baking, and made bread with chemical yeast. My friends gifted me a set to bake bread, and it mentioned sourdough, and we were in the middle of the covid lockdown. I read online, in youtube, and books from my local public library. I studied engineering, and I love the art part of sourdough bread. I do not use proofers , prefer to experiment and enjoy the result if the baking.

Caractéristiques

Has a good sour taste, it ferments quickly even in the low temperatures in the San Francisco area. It has a nice sour aftertaste. The bread is soft and has a nice even consistency.

Goût et saveur

Recette

Ingrédients de base

  • 25g Dark rye
  • 25g Water

Ingrédients pour nourrir le levain

  • 20g Dark ray flour
  • 20g Water
1
When I bake. I take, for example, 40 gr out and I add 20 gr of dark rye flower and 20 gr water. Mix and store in the refrigerator.
20g Dark ray flour 20g Water

Méthode de travail

1
Started 25 gr dark rye flour and 25 gr water, mixed, let it stay fir 24 hours on top of mu kitchen counter. Repeated same steps for 2 days, it started to ferment. Got my starter going.
25g Dark rye 25g Water

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque